Sauted Apple Crisp With Cranberries Recipes

Steps:

• Place a rack in the middle position in the oven and preheat to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray. Line a baking sheet with aluminum foil.
• Combine apples, dried cranberries, 1/2 cup flour, 1/2 cup white sugar, lemon juice, 1 tablespoon cinnamon, and 1/2 teaspoon nutmeg together in a bowl until apples and cranberries are well-coated; spread filling into the prepared baking dish.
• Mix oats, brown sugar, 1/2 cup flour, 1/2 cup white sugar, butter, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, baking soda, baking powder, and salt together in a bowl using your hands until well-mixed; sprinkle over the filling. Place baking dish on the prepared baking sheet.
• Bake in the preheated oven until filling is bubbling and topping is golden brown, 55 to 60 minutes. Remove baking dish from oven and cool crisp for 15 minutes before serving.

Steps:

• For the filling: Preheat the oven to 375 degrees F. Coat a 9-inch pie dish with the softened butter. Set aside.
• In a large mixing bowl, stir together the cranberry sauce, granulated sugar and flour. Add the apples to the cranberry mixture, tossing to coat, and pour the mixture into the prepared pie dish.
• For the crumb topping: In the same mixing bowl, stir together the oats, flour, brown sugar, melted butter, pecans and cinnamon. Sprinkle the mixture over the apples in the dish.
• Bake until golden brown, 35 to 40 minutes. Serve warm or at room temperature.

Steps:

• Preheat oven to 375 degrees F (190 degrees C.) Butter an 8 inch square baking dish.
• In a large bowl, mix together apples, cranberries, white sugar, cinnamon and nutmeg. Place evenly into baking dish.
• In the same bowl, combine oats, flour and brown sugar. With a fork, mix in butter until crumbly. Stir in pecans. Sprinkle over apples.
• Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and apples are tender.

Steps:

• Preheat oven to 375 degrees F. Spray 13x9-inch baking dish with cooking spray. Add apples and cranberries; toss lightly. Set aside.
• Place sugar, oats, flour and cinnamon in food processor container; cover. Process until well blended. Add butter; cover. Process until mixture resembles coarse crumbs, using pulsing action. Sprinkle over fruit. Bake 30 minutes or until topping is browned and filling is hot and bubbly.

Steps:

• Preheat oven to 375°. In a large bowl, combine apples, cranberries, 1/4 cup brown sugar, lemon juice and cinnamon. Pour into a greased 8-in. square baking dish. In a small bowl, mix flour and remaining brown sugar. Cut in butter until crumbly. Sprinkle over fruit., Bake, uncovered, 25-30 minutes or until topping is golden brown and filling is bubbly. If desired, serve with ice cream.

Steps:

• In a large saucepan, combine all ingredients. Cook over medium heat for 15-17 minutes or until the apples are tender and the sauce is slightly thickened, stirring occasionally.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
• Heat the orange juice, sugar, and about half the cranberries in a saucepan over medium heat until the mixture comes to a boil; simmer until the cranberries pop, 8 to 10 minutes, stirring occasionally. Mix in the apples and the rest of the cranberries. Remove from heat, allow to cool for several minutes, then pour into the prepared baking dish.
• In a bowl, mix together the pecans, brown sugar, cinnamon, nutmeg, and oats. Stir in the butter until thoroughly incorporated, then sprinkle the oat topping over the fruit mixture.
• Bake in the preheated oven until the filling is bubbling and the oat topping has begun to brown, about 45 minutes.

Steps:

• Combine apples, cranberries, sugar and flour. Pour into a greased 11x7-in. baking dish. In a bowl, mix topping ingredients until crumbly; sprinkle over apple mixture. Bake at 350° for 50-55 minutes or until fruit is tender.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place apple slices in an 8 or 9 inch square baking dish. Spread the cranberry sauce over the apples. In a medium bowl, stir together the flour, oats, brown sugar, cinnamon, and butter until crumbly. Sprinkle over the apples and cranberry sauce, covering completely.
• Bake for 45 minutes in the preheated oven, or until apples can be easily pierced with a knife and topping is browned.

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking pan.
• For the topping: Mix the flour, oats and brown sugar together until well combined.
• Add in the cold butter and mix with fingers until it resembles coarse meal; place in the refrigerator while preparing the fruit layer.
• To make the fruit: mix apples, cranberries, sugar, flour and cinnamon in a large bowl.
• Add in the 7 tablespoons cold butter pieces and toss to combine.
• Transfer to prepared baking dish.
• Crumble the topping over fruit.
• Bake for about 1 hour, or until apples are desired tenderness.
• Cool slightly and serve with ice cream.
• **NOTE** if you find that the topping is over-browning, then cover with foil.

Steps:

• Heat the oil in a medium skillet over medium heat.
• Add the apples and cook, stirring often, until golden brown and beginning to soften, 3 to 5 minutes.
• Add the maple or agave syrup and continue cooking until the apples are tender when pierced with a sharp knife, 3 to 5 minutes more.
• Divide the hot apples among eight bowls. Sprinkle the granola and a few dried cranberries over the top of each serving.

Steps:

• In a food processor, combine flour, brown sugar, white sugar, cinnamon and cold butter. Pulse until a coarse mixture is formed, and no pieces are larger than a pea, about 12 1-second pulses. Add oats and toss to combine, pressing pieces together with fingertips. Cover with plastic wrap and refrigerate.
• In a Dutch oven, combine cranberries with 3/4 c sugar, water, and, if using, crystallized ginger and wine. Cook over medium heat about 10 minutes, until cranberries break down and the sauce becomes jammy (20 minutes if cranberries are still frozen). Transfer cranberries to a bowl and set aside.
• Add the apples to the same hot Dutch oven. Add remaining 1/2 c sugar and dried cranberries. Stir over medium heat 5 minutes, until apples release their juices. Add tapioca and cooked cranberries to Dutch oven and stir well to combine. Pour mixture into 9x13" baking dish and spread out evenly. Place dish on a large rimmed baking sheet to catch any bubble-overs.
• Sprinkle topping evenly over the top of the fruit mixture. Bake in a preheated 400°F oven for 30 minutes, until the juices bubble at the edges and the topping is browned. Allow to cool 30 minutes before serving. Serve with vanilla ice cream.

Steps:

• I took one med. size green apple, peeled and cored it. Then I chopped it into even pieces about 1/3 of an inch thick. You don't want them too thick or they won't cook nicely.
• Then rinse frozen cranberries in warm water, this thaws them a little. Place apples and cranberries in a big bowl. Set aside.
• In a small bowl or dish mix cinnamon, nutmeg, arrowroot powder, and Stevia. Add mixture to apples and cranberries and toss to coat well. Scrape the bottom of the bowl as you mix; the arrowroot may cause the mix to stick to the bottom of the bowl.
• In a non-stick skillet melt the butter over medium heat. Add apple/cranberry mixture to the pan. Gently stirring frequently. Cook over medium heat for about 2 minutes. Reduce heat to medium low or low and cover.
• Cook additional 6-8 minutes, stirring occasionally, until apples are tender. Don't over cook and don't cook too hot or your cranberries will be really mushy (they should be soft with skins broken).
• Serve warm or chilled. You can serve as is or with sweet coconut cream and or crushed pecans.

Steps:

• Heat oven to 375.
• Toss slices of apple with lemon juice.
• Toss with rest of filling ingredients.
• Pour into an 8 X 8 baking pan Put topping ingredients into a bowl.
• Mix well.
• Cut with a pastry blender, fingers or two knives until it resembles coarse crumbs.
• Cover apples completely and evenly.
• Bake 30-35 minutes or until topping is slightly browned and juices are bubbling.
• Serve warm with whipped topping or vanilla ice cream, or just eat plain.

Steps:

• Mix first 3 ingredients in bowl. Add butter; rub with fingertips until mixture resembles coarse meal.
• Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Mix apples, cranberries, sugar, flour and cinnamon in large bowl. Add 6 tablespoons butter and toss. Transfer to dish.
• Crumble topping over fruit. Bake until apples are tender, about 1 1/4 hours. Cool slightly. Serve with sauce.
• Stir sugar and water in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with brush dipped into water and swirling pan. Remove from heat. Gradually add cream (mixture will bubble vigorously). Stir over low heat until caramel melts. Add butter and stir until melted. Let cool slightly. Serve Caramel Sauce warm.

Steps:

• In a small bowl, combine the apples, cranberries and sugar substitute. Transfer to two 10-oz. ramekins or custard cups coated with cooking spray. Microwave, uncovered, on high for 3-1/2 to 4-1/2 minutes or until apples are almost tender. , In a bowl, cut butter into oatmeal until crumbly; sprinkle over apple mixture. Microwave, uncovered, on high 1-2 minutes longer or until butter is melted and topping is golden. Serve warm.

Steps:

• Preheat oven to 375 degrees.
• Mix the apples and cranberries with 2 tablespoons flour, and spoon into a 9-by-9-inch baking dish.
• Combine the remaining flour and the rest of the ingredients, using your fingers or a pastry blender to thoroughly combine the crumb topping. Sprinkle the topping evenly over the apple-cranberry mixture. Cover with foil, and bake for 20 minutes. Remove the foil, and bake another 20 minutes, until the topping is browned and the filling is bubbling. Cool, cover and refrigerate.
• To serve, preheat the oven to 350 degrees, and bring the crisp to room temperature. Bake for about 15 minutes, until the crisp is warmed throughout. Serve plain or with creme fraiche, if desired.

Steps:

• Make topping:
• Mix flour, oats, sugar, cinnamon and salt in medium bowl. Rub in butter with fingertips until moist clumps form. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Make fruit:
• Preheat oven to 375°F. Butter 11 x 8 x 2-inch ovenproof dish (or another shallow 8-cup-capacity dish). Mix apples and next 5 ingredients in large bowl. Transfer to dish.
• Bake fruit 20 minutes. Remove from oven. Crumble topping over. Bake until apples are tender, juices bubble thickly around sides and topping is golden brown, about 35 minutes longer. Let stand at least 10 minutes and up to 1 hour. Serve with whipped cream.

Steps:

• Preheat oven to 350˚F (180˚C).
• In a large bowl, gently combine apples, lemon juice, cranberries, cornstarch, sugar, syrup, and cinnamon.
• Pour into a 9x13-inch (23x33cm) baking dish and bake for 30 minutes.
• In another bowl, combine oats, brown sugar, flour, butter, and salt until well-incorporated.
• Sprinkle the oat topping evenly over the baked fruit and bake for another 15 minutes, or until the crust is golden brown.
• Serve with ice cream on top.
• Enjoy!

Steps:

• In a large bowl, combine apples and cranberries. Add syrup and lemon juice; toss to coat. Transfer to a greased 11x7-in. baking dish. , In a small bowl, combine the flour, sugar and salt. Stir in egg until blended. Sprinkle over fruit. Drizzle with butter; sprinkle with cinnamon., Bake, uncovered, at 350° for 40-45 minutes or until topping is golden brown and fruit is tender. Serve warm with ice cream.

Steps:

• Preheat oven to 375 °F. Toss apples, cranberries, 2/3 cup sugar, 2 tablespoons flour, cinnamon and nutmeg to blend in large bowl. Transfer to 8x8x2-inch glass baking dish. Let stand 15 minutes.
• Combine oats, brown sugar and remaining 2 tablespoons flour in medium. Add butter and stir until moist clumps form. Sprinkle topping over filling. Bake until topping is golden brown and filling bubbles, about 1 hour. Cool slightly. Serve warm or at room temperature with frozen yogurt.

Steps:

• Preheat oven to 375°F. Butter 8x8x2-inch glass baking dish. Mix brown sugar, oats, flour, 2 teaspoons cinnamon and 1/2 teaspoon nutmeg in processor, using on/off turns. Add butter and process until chopped into small pieces. Add pecans; process until moist clumps form.
• Toss apples, cranberries, 1/4 cup sugar, 1 teaspoon cinnamon and 1/2 teaspoon nutmeg in medium bowl to blend.
• Transfer apple mixture to prepared baking dish. Sprinkle topping over. Bake until apples are tender, filling bubbles and topping is crisp, about 55 minutes. Serve warm or at room temperature.