Thanksgiving Dessert Recipe: Granny Smith Apple and Fresh Cranberry Cinnamon Crisp

Many dessert recipes made during the holidays are ones that can generally be eaten once a year or in very small quantities because they made with so much fat and sugar. Preparing and serving a flavorful dessert using fresh ingredients, like apples and cranberries, and serving with a non-fat whipped topping can rival any fat-buster for the holiday buffet. It is equally great served with vanilla frozen yogurt. While this recipe does use butter, you can substitute a cholesterol-free butter substitute. The butter in the recipe adds flavor and helps with the baking. The 4 tablespoons are also spread over the servings. This recipe serves between 8 and 10 people, depending on portion size and can be served hot and fresh or left to cool and served at room temperature. It is equally good the next day from the refrigerator with the turkey leftovers. Bake in an attractive dish for easy display, as the cranberries give color with the crispy dessert.

Granny Smith Apple and Cranberry Cinnamon Crisp

6 Granny Smith apples

1 cup fresh cranberries

1/2 cup chopped walnuts

1/4 cup light brown sugar, packed

3/4 cup quick cooking oats

1/4 cup all purpose flour

2/3 c light brown sugar, packed

4 Tbsp unsalted butter, or appropriate substitute, chilled and cut into small pieces

1 tsp cinnamon

1/8 tsp cardamom

Peel and core the Granny Smith apples. Slice thinly and place in a baking pan.

Measure the cranberries and sprinkle over the apples. Top with the chopped walnuts. Take the 1/4 cup brown sugar and add to the apples, cranberries and nuts and toss together to mix.

In a small mixing bowl, combine the quick cooking oats, flour, sugar, unsalted butter, cinnamon and cardamom until crumbly and mixed well together.

Evenly sprinkle in a single layer over the sliced apples and cranberries.

Bake in a preheated 350 degree oven for about 40 minutes, or until the oat topping is golden brown.

Serve with a non-fat whipped topping or frozen yogurt.