Cranberries!!

It’s been a whirlwind of a month so far! Life is catching up with me and I haven’t given myself time to sit down get these awesome recipes out. 

I think cranberries are underestimated. Maybe they get a bad rap from too-tart juices and unimpressive cranberry sauce. But I’ve found two recipes to give new life to these sweet-tart antioxidant-rich berries. Quick, easy, yummy, and very share-able… enjoy 🙂 

The first one I present here, I researched a few recipes, and I combined my two favorites and came up with this. It was a hit at two Thanksgiving functions this year. SO EASY. Seriously. Try it. For the fresh cranberries, you can use frozen, also. Any type of baking apple will do.

Cranberry Apple Crisp

  • 3-4 large sliced, peeled apples (whatever will fill your desired baking dish)
  • 1 cup fresh cranberries
  • 1/2 cup + 1 tablespoon all-purpose flour, divided
  • Squirt of lemon juice, about 1 teaspoon
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 cup light brown sugar, packed
  • 1 cup quick-cooking oats
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 5 tablespoons butter, softened

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Preheat oven to 375°F and grease an 8″x8″ or 1 1/2 quart baking dish.

Combine the apples, cranberries, 1 tablespoon flour, granulated sugar, and salt in a bowl then add to the greased baking dish.

In separate bowl, whisk together brown sugar, oats, cinnamon and nutmeg. Cut butter into sugar mixture using a pastry blender or mix together using your hands until combined and small buttery lumps remain.

Evenly distribute the sugar mixture on top of the apple and cranberries in the baking dish. 

Bake at 375°F for about 30 minutes, or until browned on top and fruit is tender. (I use a fork to make sure it goes through apple easily)

Let cool to desired temperature and serve warm with ice cream or whipped cream! Store in refrigerator up to 5 days, if it lasts that long!

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