Don't Desert Dessert: Cranberry-Apple Crisp

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

By Dawna Edwards
February/March 2003
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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

1. 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.

2. 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.

3. Top each serving with a dollop of yogurt.

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