The filling for this crisp can be slowly cooked down and served as a topping (compote) for pancakes or light ice cream.
Preheat oven to 350°F. Lightly grease a 9x13-inch baking pan with cooking spray. (You can also use an oven-safe pot, as shown.)
Place apples, cranberries, sugar, 3 tablespoons flour and ½ teaspoon cinnamon in a bowl and toss until evenly coated. Spread the apple and cranberry mixture on the bottom of the pan.
Mix the softened butter, ¾ cup flour, oats, flax, brown sugar and remaining ½ teaspoon cinnamon in bowl until butter is well incorporated into the flour mixture, forming crumbles.
Place the crumble mixture over the apples and cranberries. Bake 35-40 minutes.
Nutrition facts per serve
Makes 18 serves
|Total Fat||4.5 g|
|- Saturated Fat||1.8 g|
|Total Carbohydrate||25.4 g|
|- Dietary Fiber||3 g|
|- Total Sugars||14.1 g|
|-- Added Sugars||0 g|