Wednesday, November 30, 2011

Cranberry-Apple Oatmeal Crisp

Cranberry sauce is a must-have on every Thanksgiving table, yet it often gets overlooked when it comes time to fill our plates. Sure, we all take a little spoon of it, but people rarely go crazy on it. (Gotta save room for the turkey, dressing and mashed potatoes!) So that means you're left with lots of cranberry sauce when the table is cleared.

What to do with that leftover cranberry sauce? Add it to apple crisp! And if you don't have cranberry sauce leftovers, just crack open a can. Works great!

Cranberry-Apple Oatmeal Crisp
Source: MSPI Mama

1 14-oz. can whole berry cranberry sauce or 1½ cups leftover cranberry sauce
1½ tsp. lemon juice
3 cups peeled, cored and diced apples
Sugar, to taste
1⅓ cups quick-cooking oats
2 tbsp. flour
½ cup walnuts, chopped
⅓ cup packed brown sugar
¼ tsp. salt
¼ cup canola oil

Preheat oven to 350 degrees.

In a medium-sized bowl, stir together the cranberry sauce and the lemon juice. Add the apples, stirring to combine. Taste the mixture. Add sugar, a tablespoon at a time, until you reach the sweetness you prefer. Pour mixture into a 2-quart casserole dish that has been rubbed with canola oil or coated with cooking spray.

In a small bowl, combine the oats, flour, walnuts, brown sugar and salt. Drizzle in the canola oil. Stir until thoroughly mixed. Spread the oats mixture over the top of the cranberry-apple mixture in the casserole dish.

Bake the casserole dish, uncovered, in the oven for one hour. Set aside to cool before serving.

Tip: Make sure you taste the mixture! The amount of sugar you use will greatly depend on the sweetness of the cranberry sauce and tartness of the apples. I only added 1 tablespoon of sugar when I made this.

Quick Start with MSPI Mama: This is one of my Quick Start recipes.

1 comment:

Holly said...

This was absolutely delicious! I made it for a group tonight and there were no leftovers. It's amazing!