Okay, we're not big fans of cranberry's here. But staying with tradition we have them every Thanksgiving. Now what to do with what's left.
This actually turned out great, cranberries combined with apples and brown sugar is a great friendship...
Preheat Oven 350 degrees
5-6 peeled, cored and thinly sliced
whole cranberry sauce- about 15 oz.
Combine sliced apples and cranberries, add to a greased 8 inch deep dish
(I have a new Kitchenaid attachment that is labeled as a food processor and it does a great job evenly slicing the apples. I did not peel my apples which was a mistake, peelings stayed tough and chewy.)
The crisp topping recipe comes from my very old (early 1970's) Better Homes and Gardens Encyclopedia of Cooking, I have been using this recipe since the beginning of time. The only thing I did different for this is add 1/2 cup of chopped pecans.
3/4 cup quick-cooking rolled oats
3/4 cup brown sugar
1/2 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/2 cup butter or margarine
1/2 cup chopped pecans ** Optional
Combine oats, sugar, flour and cinnamon; cut into butter to make a crumb like mixture. Sprinkle over apples, Bake at 350 degrees for 35 to 40 minutes, Serve warm with cream, if desired.
Test apples to make sure they are soft before removing from oven, I ended up baking for about 50 minutes because I used a deeper pan so I had a really thick layer of apples to bake,
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