Ingredients:
1/2 cup quick-cooking rolled oats
4 tbsp packed brown sugar
1 tbsp flour
1 tbsp cold unsalted butter
6 medium Empire apples, peeled, cored and thinly sliced
1 cup cranberries (fresh or frozen)
1 tbsp lemon juice
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
Directions:
Preheat oven to 375ºF. Spray an 8-inch square baking dish with nonstick spray.
In a small bowl, combine oats, 2 tbsp brown sugar, and flour; with two knives or your fingers, work in the butter until mixture is combined and crumbly.
In a large bowl, combine apples, cranberries, remaining 2 tbsp brown sugar, lemon juice, cinnamon, and nutmeg; toss to combine. Spoon into the pan; sprinkle with oats mixture.
Bake until filling is bubbly and top is golden brown, about 35-40 minutes.
Serves 4. POINTS Value per serving: 3
Comments:
This was really good, although I was not such a fan of the oat topping. I would have preferred a more traditional crisp topping. The tart cranberries and apples went very well together. The other issue was there was a lot of liquid on the bottom of the dish. But that didn't really make a difference in the taste - just have to be sure to get it out of the dish pretty quickly or it would get soggy.
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