Apple Cranberry Crisp II

A warm and homey dessert ready in under an hour, this fruit crisp has a crunchy topping and almonds. Plus, it's gluten free!

Yield

6 servings

Filling Ingredients

5 cups chopped peeled apples (5 medium)
1/2 cup sweetened dried cranberries
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon grated lemon peel or 1/2 teaspoon dried lemon peel
1 teaspoon pure vanilla
3/4 cup water
1/4 cup cornstarch
1/4 teaspoon salt

Topping Ingredients

1 cup gluten free oats
1 cup Rice Chex® cereal, crushed
1/2 cup chopped walnuts
1/4 cup slivered almonds
1/2 cup packed brown sugar
1/2 cup ghee (measured melted)
1/2 teaspoon salt

Directions

Preheat oven to 350°F (177°C). Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray (without flour).

In large microwavable bowl, microwave apples uncovered on HIGH 5 minutes. Stir in dried cranberries, 1/4 cup brown sugar, the cinnamon, nutmeg, lemon peel and vanilla.

In small bowl, stir water, cornstarch and 1/4 teaspoon salt until dissolved. Stir into apple mixture. Spoon mixture into baking dish.

In medium bowl, mix topping ingredients. Spread evenly over apple mixture.

Bake for 20 to 25 minutes or until bubbly. Cool 15 minutes. Serve warm.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 25 minutes
Cool Time: 15 minutes
Total Time: 55 minutes

Additional Information

Gluten free oats are available from several manufacturers. They are grown and processed in gluten free environments. Be sure the label specifies "gluten free."

Some people who are gluten-intolerant are also sensitive to gluten free oats. If you're on a gluten free diet, it's advisable to check with your doctor before eating gluten free oats.

If you prefer, substitute oats with any type of "flaked grain" such as quinoa flakes, buckwheat or rice flakes, or substitute your favorite type of gluten free breakfast cereal.

Nutritional Information

Amount per serving: Calories 580 (Calories from Fat 270), Total Fat 30 g (Saturated Fat 13 g, Trans Fat 0 g), Cholesterol 30 mg; Sodium 350 mg; Total Carbohydrate 70 g (Dietary Fiber 6 g, Sugars 46 g), Protein 6 g; Exchanges: 1 Starch; 1/2 Fruit; 3 Other Carbohydrate; 1/2 Very Lean Meat; 6 Fat; Carbohydrate Choices: 4 1/2

Recipe Courtesy Of

Betty Crocker

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