This sweet (but not too sweet) dessert is just as quick and easy as apple crisp, but twice as interesting. Roasted, salted macadamia nuts and rolled oats make for an extra-crispy streusel topping. Any apples are okay to use, but we prefer the way Honeycrisp or Fuji apples maintain their crisp texture during baking. The dessert is baked in a rectangular baking dish, but it’s totally okay to use 6-ounce ramekins instead, for a slightly fancier single-serve presentation. Be sure to serve this dessert straight out of the oven, as it’ll get soggy if it sits in the refrigerator (which we think is OK for breakfast, topped with yogurt). Pair it with big scoops of vanilla ice cream.
1 (10-oz.) bag fresh cranberries (about 2 ½ cups)
2½ cups diced Honeycrisp or Fuji apples (about 3 apples)
1 tablespoon cornstarch
½ teaspoon kosher salt
1 cup packed light brown sugar, divided
1 cup uncooked regular rolled oats
½ cup chopped roasted, salted macadamia nuts
¼ cup all-purpose flour
½ teaspoon ground cinnamon
6 tablespoons unsalted butter, melted
Sat fat 8.70g
Protein 3.60 g
How to Make It
Preheat oven to 350°F. Toss together cranberries, apples, cornstarch, salt, and ½ cup of the brown sugar. Spoon into a greased 11- x 7-inch baking dish or 6 (6-oz.) ramekins.
Combine oats, nuts, flour, cinnamon, and remaining ½ cup brown sugar in a bowl; drizzle with melted butter, and toss to coat. Spoon over cranberry mixture.
Bake in preheated oven until filling is bubbly and streusel is golden brown, about 50 minutes. Let stand 20 minutes before serving.
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