What do you do when you have a tree FULL of apples? Why you make a crisp of course!
Betty Fincham of Marshall County uses this recipe to add a special twist to the traditional apple crisp. And I agree, it is a winner!
Cranberry Apple Crisp
2 c. fresh cranberries
1/2 c. Splenda
1/4 c. pecans, chopped
3 c. peeled and sliced apples
1/4 c. butter, melted
1 c. Splenda
1/3 c. all-purpose flour
Combine apples, cranberries and 1 c. Splenda in ungreased 10-inch pie pan.
Combine 1/2 c. Splenda, flour, pecans and butter in a separate bowl. Sprinkle this mixture over the top of the apples and cranberries. Bake in a preheated 350 degree oven about 1 hour or until bubble and lightly browned.
This makes about 8 servings.
Betty suggests this crisp is delicious as an accompaniment to pork or poultry. Ice cream is always a complimentary topper but Betty says that a dollop of vanilla yogurt is a tasty alternative! She said she has made this recipe with regular sugar in the same amount of Splenda.