Cranberry Apple Crisp
Cook Time: 50 min. Serves 8
1/3 - 1/2 (75-125 mL) cup sugar
3 tablespoons (45 mL) Challenge® CANADA
Corn Starch or BENSON'S® Corn Starch
1 teaspoon (5 mL) cinnamon
1/2 teaspoon (3 mL) nutmeg
5 - 6 cups cubed, peeled tart apples
1 cup (250 mL) fresh or frozen cranberries
1/2 cup (125 mL) BEEHIVE® Corn Syrup
or CROWN LILY WHITE® Corn Syrup
1 teaspoon (5 mL) grated orange peel
Topping:
1/2 cup (125 mL) walnuts or uncooked oats
1/3 cup (75 mL) packed brown sugar
1/4 cup (50 mL) flour
1/4 cup (50 mL) margarine or butter 1/2 stick
Directions
Preheat oven to 350°F (180°C). In large bowl combine sugar, corn
starch, cinnamon and nutmeg. Add apples, cranberries, corn syrup
and orange peel; toss to mix well. Spoon into shallow 2 L baking dish.
Add Topping.
For Topping:
Combine nuts, brown sugar and flour. With pastry blender or 2 knives, cut in margarine until crumbly. Sprinkle over cranberry-apple mixture. Bake 50 minutes or until cranberries
and apples are tender and juices that bubble up in center are shiny and clear. Cool slightly; serve warm.