This recipe is attributed to Suzanne Hobbs, and I discovered it in Bottom Line Personal magazine.

This is a very delicious dessert, and it got high marks from my family at Christmas. It was my first time making it, and I am not an expert cook by any estimation. It is easy to make, and it has a nice tart-sweet taste, something really nice for people like me who like their sweet things to be tart. The preparation time was maybe 15-30 minutes, and then it takes 40 minutes to bake.
Here’s a few tips for those like me who don’t cook very often:
- The first thing you should do is take out the margarin and let it soften (the original recipe called for butter, but I’m vegan, so have adapted it). You will need to blend it by hand later on, and this will be difficult if it is rock-hard from being in the refrigerator.
- You will get the best results if you peel and slice the apples before proceeding, since that is the most time-consuming step. An easy procedure is to peel each one, then cut it into quarters, cut out the core of each quarter, and then slice each quarter.
- After you peel the apples, turn on your oven to 375°F (it needs to preheat).
- If you don’t have a pastry blender or a big fork, try this method of blending the topping ingredients (my mom taught me this technique): With a butter knife in each hand, crisscross the knives through the ingredients, scissor-like, to break up the chunks of margarin and other ingredients. It’s not hard work, but to get it done you should do the motions quickly or it will take forever. You want a nice fine texture, no chunks.
Apple Cranberry Crisp
Preheat over to 375°F. Oil a 9×13-inch baking dish (or use Pam cooking spray to lightly coat it).

FILLING
- 6 large tart apples, peeled and sliced: Granny Smith (what I used), McIntosh, or any firm apple
- 1-1/2 cups fresh or frozen cranberries (I used fresh)
- 3/4 cup sugar
- 2 tablespoons all-purpose flour
In a large bowl, combine apples, cranberries, sugar, and flour. Toss to coat fruit. Spread the mixture over the bottom of the baking dish.
Variation: Ripe pears can be used in place of apples.
TOPPING
- 1 cup rolled oats (I used old-fashioned oats)
- 1/2 cup packed brown sugar
- 1/3 cup all-purpose flour
- 1/4 cup margarin
- 1/2 cup chopped pecans
In a small bowl, combine oats, brown sugar, flour, and margarin. Using a fork or pastry blender (or butter knives), combine ingredients until the mixture is crumbly and margarin is well incorporated. Stir in pecans.
Variation: Use chopped walnuts in place of pecans.
Sprinkle topping evenly over fruit and pat down firmly with your fingers. Bake for 40 minutes or until the fruit is bubbly and topping is golden brown. (It looks and smells really good at this point … I wish I had taken a photo!)
Serve warm or chilled. We ate ours plain, but you can top it with ice cream or sorbet if desired.
Yields 8-12 servings. If you cut the recipe in half, use an 8×8-inch baking dish.
260 calories per serving. 6g fat. A good source of vitamin C.











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