WKYT - Chef Walter - Recipes

Cranberry Apple Crunch


1 12 oz bag fresh cranberries
4 apples, peeled, cored and chopped (Mike says peeled or unpeeled. I
like Peeled)
1 small can crushed pineapple, drained, reserve the juice
1 small can mandarin orange slices, drained, reserve the juice
1 1/2 cups sugar
2 1/2 cups oatmeal
3/4 cup brown sugar
2/3 cup flour
1 1/2 sticks butter, melted
1 cup chopped pecans
cinnamon for topping


Spray 9x13” baking dish with cooking oil spray. Put all fruit in dish with white sugar and toss to mix. In a separate bowl, make a topping by blending the remaining ingredients using some of the reserved fruit juices to moisten. Press topping evenly over fruit using a fork to press topping into place. Sprinkle top liberally with cinnamon and drizzle remaining juice over it. Bake for 1 hour in a 350 deg oven. The crunch should be brown and bubbly.


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