Imperial Cranberry-Apple Crisp
by Sheila Christensen
(San Marcos, CA, USA)
My kids love this recipe and it is so easy to do. Small children can help with the process, and older children can manage the recipe by themselves. The cinnamon candies add a little bit of fun to the holiday cooking chores. By the way, this dessert has an intoxicating aroma while it cooks.
1 can prepared canned apple pie filling
1/2 cup fresh cranberries, cleaned and sorted
1/2 cup cinnamon imperial (Red Hots) candies
1/2 cup quick rolled oats
1/3 cup brown sugar
3 tablespoons flour
2 tablespoons butter
Preheat oven to 350F degrees (180C). Prepare a 9-inch round glass pie plate by "greasing" with softened butter.
Open the canned apple pie filling and dump into the bottom of the prepared pan. Next, wash and sort the cranberries, then stir them into the apple pie filling. Next, add the cinnamon imperial candies and stir well.
In small mixing bowl, stir together the oats, brown sugar, flour, and butter until mixture is crumbly. Sprinkle over the top of the apple-cranberry mixture.
Place the pan in the oven and bake until golden brown on the top and mixture is bubbling. Cinnamon imperials will melt into the pie filling mixture, turning the mixture into a deep rosy reddish pink color.
Dessert should be served warm and topped with French vanilla or cinnamon ice cream.