Apple Crisp with Cranberry Sauce

This was a beautiful and delicious crip! Served it for Thanksgiving dessert. I loved the cranberry sauce mixed with the apples, but I did use 1 cup, instead of 1.5. Used coconut whipped cream as topper.

This is delicious! My GS apples were a bit too tart, so I sprinkled sugar over them. Also used AP flour as WW pastry flour isn’t available in my area. The only change I would make is to add a spoonful of flour to the apples as they were very watery. This is definitely going into the dessert file.

Easy to make and delicious. Makes an amateur look like a pro.

Delish! I added 1/2 teaspoon salt to the topping and had a bit more leftover cranberry sauce. It worked. Loved the tart and sweet combo. I served it warm with vanilla ice cream. Yummy.

Perhaps the fault lay in not using Granny Smith apples but another variety instead. I was quite enthused given the ingredients and the majority of the reviews. It emerged from the oven looking and smelling delicious, but it simply did not taste good to me. I liked that it was a bit tart, but the flavors did not come together in an appetizing way.

So yummy! Made with homemade cranberry sauce and used AP flour. 10/10 would make again.

I have made this couple times now. I recommend using Granny Smith apples to balance out the sweetness. I always double the cinnamon. The topping was rather bland, but other than that I will try I again.

I have made this recipe several times. My family and I absolutely love it. I only use Granny Smith apples which is the perfect compliment to the cranberry sauce. I suggest serving it with ice cream~ DELISH!

I needed to use up some Fuji apples and leftover cranberry sauce, so decided to try this recipe even though I didn’t have the right kind of apples. I Chopped the apples into large chunks hoping it would not turn to applesauce. Lol It still turned out great and we ate the whole pan in 2 days! If you still have leftover cranberry sauce, I also recommend the Cranberry Sauce Muffins! Those are great too!

Great recipe! I substituted pears because I hasd a bunch that needed to be used. I also threw in a couple of TBS pomegranate jelly to thicken the filling. The idea came to me and I went with it. Turned out great! This is a very versatile recipe that could handle a myriad of modifications. Berries? Peach? Nuts in topping? The possibilities are endless! So glad I found an awesome recipe to use up my leftover cranberry sauce from Thanksgiving:-)

So Yummy! I had leftovers from Christmas, and my mother in law makes cranberry sauce from scratch that is to die for, so I didn’t want it to go to waste when we had way more cranberry sauce leftover after the turkey was gone. I added a pinch of nutmeg,and I used all purpose flour, and I found the apples were a tad over cooked, so next time I would put it in there for only about 35 minutes.

This was very good and very easy. I made half a recipe, used all purpose flour, and added a bit of rhubarb and some blueberries that I had in the freezer. Also a little extra sugar for the rhubarb. I served it with some Cool Whip. A great way to use up leftover cranberry sauce. This recipe is so good, I would even make it with fresh cranberry sauce. Apples and cranberry — a great flavor combo.

I made this for a neighbor, and then had to make another one for my family. I was extremely pleased with the way it turned out. I made is according to the recipe, except for the flour because I only had white flour on hand. Very good – will definitely make it again, and it will probably be on the dessert table for the holidays!!

couldn’t get enough!

Can I say YUM!!! I make my own cranberry sauce and this was the perfect way to use up the leftovers. Hubby and I ate it as Thanksgiving dessert and as breakfast the next morning (oops, all gone!). We both LOVED it and this will become our standard Thanksgiving dessert from now on. Not only is it delicious, it’s super easy! I used regular white flour for the topping. There are very few ingredients in this recipe, but don’t let that fool you – it’s packed full of flavor and even better topped with vanilla bean icecream! I don’t understand the reviewer who said her topping tasted like cardboard and nobody ate it. I don’t know WHAT she put in it, but the topping is SO good!

Simple and tasty!

Really good but I increased the cinnamon to 1 teaspoon.

I made this into 2 individual servings to use up some leftover cranberry sauce from Thanksgiving. This is my new favorite apple crisp recipe. I used Braeburn apples (because that is what I had to use up) and homemade cranberry sauce. The combination of flavors with the buttery, crumbly topping was perfect. I polished off both of the ramekins in a weekend’s time and enjoyed every bite!

This was good. I used white all purpose flour and a little more brown sugar (1 cup of each, flour, oats, sugar) and one teaspoon cinnamon. Then added a pinch of salt (I checked out the recipe for Maple Apple Crisp by Crystal, and it was very, very similar). I could not get the cold butter to mix in and I was in a bit of a hurry so I put the toppings in the microwave for 30 seconds and then mixed them together. (the toppings were wet and crumbly). We ate it hot with vanilla ice cream. Great way to use up the left over cranberry sauce. My husband really like it too.

We made this for company one night and liked it so much we made it again within the week! We found it was exceptionally good with homemade sauce and very thinly sliced apples.

I thought this recipe turned out quite tasty. I followed the user comment suggestions and used AP flour instead of the whole wheat pastry flour. Others had mentioned that this dish tended to get too juicy, so I tossed a little flour into the cranberry/apple mix. Overall, this was a simple dessert that was easy to make – Homey and tasty, but not going to “wow” anyone either.