Apple Cranberry Crisp
- 34 cup oats
- 13 cup dark brown sugar
- 2 12 tablespoons flour
- 14 cup butter (chilled and cubed)
- 1 egg yolk
- 34 cup gingersnap crumbs
- 12 cup nuts (I use pecans)
- 6 apples (peeled cored and chopped)
- 1 14 cups fresh cranberries (coarsely chopped)
- 13-12 cup sugar
- Preheat oven to 350.
- To prepare topping, mix together the oats, brown sugar and flour.
- Blend in butter with fingers until coarse crumbs form.
- Add gingersnap crumbs, egg yolk and nuts and blend well.
- In a separate bowl, blend all filling ingredients and spoon into a 2 quart baking dish that has been buttered.
- Sprinkle topping evenly over filling and bake 30 minutes or until golden and bubbly.
- If topping browns too quickly, cover with foil for last 10 minutes of baking.
- Serve warm with ice cream or try caramel ice cream topping slightly warmed.
- YUM!
oats, brown sugar, flour, butter, egg yolk, gingersnap crumbs, nuts, apples, fresh cranberries, sugar
Taken from www.food.com/recipe/apple-cranberry-crisp-199507 (may not work)