Yid.Dish: Cranberry Crisp

By Leah Koenig

Published June 30, 2005.
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1 cup rolling oats

1 cup flour – I started replacing ½ cup of regular flour with whole wheat flour or substituting the whole cup with whole wheat flour

¾ brown sugar – you can also use white sugar if you don’t have brown

½ cup margarine or oil

2 tsp. cinnamon

3-4 apples peeled and diced or a pan of apple pie filling

I can cranberry sauce

Preheat oven to 350 degrees.

Spray either 8” square or round dish with baking spray (this recipe can easily be doubled to fit a larger pan). Mix the first five ingredients together. The mixture should be crumby; if it is too moist then add more oats. Place half of this mixture on the bottom of the baking dish. Lay the diced apples on top of that, then followed by the cranberry sauce. Top the dish with the second half of the dry mixture.

Bake the dish for around 45 minutes. I always know it’s ready when I see the cranberry sauce start to bubble through the top oats layer. Enjoy!


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