Leftover Cranberry Sauce and Apple Crisp

You can never have too many sauce recipes, so give Leftover Cranberry Sauce and Apple Crisp a try. One portion of this dish contains approximately 2g of protein, 8g of fat, and a total of 279 calories. This recipe serves 8 and costs 71 cents per serving. Thanksgiving will be even more special with this recipe. If you have light brown sugar, sugar, whole cranberry sauce, and a few other ingredients on hand, you can make it. This recipe is liked by 111 foodies and cooks. From preparation to the plate, this recipe takes around 50 minutes. It is brought to you by Just a Taste. With a spoonacular score of 18%, this dish is not so excellent. Users who liked this recipe also liked Apple Crisp with Cranberry Sauce, Leftover Cranberry Sauce Parfaits, and Leftover Cranberry Sauce Muffins.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F. Grease an 8x8-inch baking dish with unsalted butter.Core and slice the apples into 1/4-inch thick slices. In a large bowl, toss together the apples with the leftover cranberry sauce. Pour the fruit mixture into the prepared baking dish, spreading it into an even layer.In a small bowl, whisk together the flour, sugar, brown sugar, cinnamon and oats until combined. Cube the butter then add it to the bowl, working it into the oat mixture with your fingers until its well incorporated. Sprinkle the oat mixture evenly over the fruit. Place the dish on a baking sheet and bake the crisp for 32 to 35 minutes, until the oats are toasted and the fruit is bubbling. Remove the crisp from the oven and allow it to cool for 5 minutes so the juices thicken slightly.Serve the crisp warm topped with a scoop of ice cream or a dollop of whipped cream. Kelly's Notes:This recipe works best with fresh, whole berry cranberry sauce (not canned).I prefer the tartness of Granny Smith apples and like the look and texture of the apple skins, but you can use whatever apples you prefer and you can opt for peeling the apples.

 

Step by step:

1. Preheat oven to 350F. Grease an 8x8-inch baking dish with unsalted butter.Core and slice the apples into 1/4-inch thick slices. In a large bowl, toss together the apples with the leftover cranberry sauce.

2. Pour the fruit mixture into the prepared baking dish, spreading it into an even layer.In a small bowl, whisk together the flour, sugar, brown sugar, cinnamon and oats until combined. Cube the butter then add it to the bowl, working it into the oat mixture with your fingers until its well incorporated. Sprinkle the oat mixture evenly over the fruit.

3. Place the dish on a baking sheet and bake the crisp for 32 to 35 minutes, until the oats are toasted and the fruit is bubbling.

4. Remove the crisp from the oven and allow it to cool for 5 minutes so the juices thicken slightly.

5. Serve the crisp warm topped with a scoop of ice cream or a dollop of whipped cream. Kelly's Notes:This recipe works best with fresh, whole berry cranberry sauce (not canned).I prefer the tartness of Granny Smith apples and like the look and texture of the apple skins, but you can use whatever apples you prefer and you can opt for peeling the apples.

Nutrition Information:

covered percent of daily need