Cranberry Apple Crisp
INGREDIENTS:
1 1/2 c Fresh or frozen cranberries
5 c (6 medium) apples, pared,
-cored and sliced
1/3 c Sugar
1/2 c All-purpose flour
1/2 c Brown sugar, firmly packed
1 ts Cinnamon
1/4 c Parve margerine
1 1/2 c Fresh or frozen cranberries
5 c (6 medium) apples, pared,
-cored and sliced
1/3 c Sugar
1/2 c All-purpose flour
1/2 c Brown sugar, firmly packed
1 ts Cinnamon
1/4 c Parve margerine
(The Gregory House Country Inn and Restaurant, NY) from The American Country Inn and Bed & Breakfast Cookbook
Sort and rinse the berries. Layer cranberries and apples in a greased 9 inch square pan (I used an oval casserole), sprinkling with the 1/3 cup sugar as you layer.
In a bowl, mix together the flour, brown sugar, cinnamon. Cut in the margerine until you have a crumbly consistancy.
Spread mixture evenly over the apples and cranberries. Bake in 375 degree oven for 45 minutes or until apples are tender.
Sort and rinse the berries. Layer cranberries and apples in a greased 9 inch square pan (I used an oval casserole), sprinkling with the 1/3 cup sugar as you layer.
In a bowl, mix together the flour, brown sugar, cinnamon. Cut in the margerine until you have a crumbly consistancy.
Spread mixture evenly over the apples and cranberries. Bake in 375 degree oven for 45 minutes or until apples are tender.