Don't Desert Dessert: Cranberry-Apple Crisp

February/March 2003
By Dawna Edwards 
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Serves 6 to 8

Without the added calories or hassle of making crust, this dessert offers the flavor of old-fashioned apple pie with the added zing of cranberries. For an added twist, you may add a cup of other berries such as raspberries or blackberries to the mix.

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· 4 cups apples—peeled, cored, and sliced
· 1 cup cranberries
· 3 tablespoons flour
· 1/2 cup honey
· 1 teaspoon cinnamon
· 1/2 teaspoon nutmeg
· 2 tablespoons brown sugar
· 2 tablespoons flour
· 2 tablespoons butter
· 1/2 cup lowfat vanilla yogurt, for topping

Combine the apples, cranberries, 3 tablespoons of flour, honey, cinnamon, and nutmeg in a bowl. Stir until the apples and cranberries are evenly coated. Pour the mixture into a small, 8- or 9-inch baking dish.

In a separate bowl, combine the brown sugar and 2 tablespoons of flour. With a fork, cut the butter into the mixture until small lumps are coated with the flour/sugar mixture. Don’t overmix. With your fingers, sprinkle the topping over the surface of the apple mixture in the baking dish. Bake at 400°F for 25 to 35 minutes.

Top each serving with a dollop of yogurt.

Click here for more recipes from Don't Desert Dessert.   
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