Donna’s Caramel Apple Cranberry Crisp
This is one of those taste treats that is a perfect blend of sweet and tart flavors. It was adapted from a recipe that had double the calories and triple the amount of fat.
2 pounds (5 large) apples, peeled, cored, sliced
1 cup fresh cranberries or blueberries
1/2 cup Splenda or sugar
1/2 teaspoon cinnamon
2 tablespoons flour
1/2 cup flour
1/2 cup oatmeal
1/3 cup brown sugar
3 tablespoons butter or margarine, melted
1/2 cup sugar
2 tablespoons water
1/2 cup plus 2 tablespoons fat-free half and half, divided
1 tablespoon cornstarch
1 tablespoon butter or margarine
1 tablespoon Southern Comfort or brandy, optional
Preheat oven to 350 degrees. Butter a 9 x 11 inch baking dish or 9″ round deep pie pan. In a large bowl, combine apple slices and cranberries. In a small bowl, combine Splenda, cinnamon, and flour. Mix with apples and cranberries. Spoon into baking pan. In a small bowl, combine topping ingredients and sprinkle on top of apples. Bake for 60 – 70 minutes or until apples and cranberries are tender.
To prepare sauce, combine sugar and water in a small heavy saucepan. Bring to a boil and stir until sugar is dissolved. Continue to boil over medium-hot heat, without stirring, until mixture turns to a caramel colored brown. Remove from heat and gradually stir in 1/2 cup half and half. Return to heat, stirring constantly until sugar mixture dissolves. Mix cornstarch with 2 tablespoon half and half. Stir into pan and bring to a rolling boil. Add butter and stir until dissolved.
Remove from heat. Add Southern Comfort or brandy if desired. When ready to serve, spoon sauce over individual servings of apple crisp.
Nutritional Information per serving:
Fat, gm. 8
Protein, gm. 4
Carb. gm. 72
Cholesterol, mg. 20
Fiber, gm. 5.7