Tonight I wanted a snack but didn’t feel like spending the whole night baking. We had a whole bag of apples on the counter so this apple crisp was a great choice. I won’t lie and say this recipe was as good as some apple crisp recipes I’ve made in the past that contain a lot more butter and sugar, but it was still really tasty. I omitted the cranberries as I’m not a huge fan.

Apple-Cranberry Crisp
from Weight Watchers New Complete Cookbook, by Weight Watchers

1/2 cup quick-cooking rolled oats
4 tablespoons packed light brown sugar
1 tablespoon all-purpose flour
1 tablespoon cold unsalted butter
6 Empire or other firm cooking apples, peeled, cored, and thinly sliced
1 cup fresh or frozen cranberries
1 tablespoon fresh lemon juice
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg

Preheat oven to 375 F. Spray an 8-inch square baking dish with nonstick spray.

In a small bowl, combine the oats, 2 tablespoons of the brown sugar, and the flour. Work in the butter until crumbly with two knives or your fingers.

In a large bowl, combine the apples, cranberries, the remaining 2 tablespoons of brown sugar, the lemon juice, cinnamon and nutmeg. Toss to combine. Spoon into the baking dish and sprinkle with the oat mixture.

Bake until the filling is bubbling and the topping is golden brown, about 35-40 minutes.