Apple-Cranberry Crisp


Serves 8
½ cup plus 2 tablespoons all-purpose flour
½ cup quick-cooking (not instant) or old-fashioned oats
½ cup sugar
¼ teaspoon cinnamon
1⁄8 teaspoon salt
3 tablespoons cold unsalted butter, diced
1 teaspoon water
3 pounds apples, peeled and thinly sliced
¾ cup fresh or frozen cranberries
1 teaspoon grated peeled fresh ginger
1 teaspoon vanilla extract


1) Preheat oven to 375°F. Spray 7×11-inch baking dish with nonstick spray.

2) To make topping, combine ½ cup flour, oats, ¼ cup sugar, cinnamon, and salt in medium bowl.
Add butter and pinch with your fingers to form coarse crumbs. Add water and firmly press mixture to form clumps.

3) Combine apples, cranberries, remaining ¼ cup sugar and 2 tablespoons flour, ginger, and vanilla in large bowl; mix well. Transfer to baking dish. Sprinkle topping over fruit. Bake until filling is bubbly and topping is golden, 55 minutes–1 hour. Serve warm or at room temperature.

PER SERVING (about ¾ cup): 239 Cal, 5 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 11 mg Chol, 38 mg Sod, 49 g Carb, 6 g Fib, 2 g Prot, 21 mg Calc. PointsPlus value: 6.