Apple, Cranberry, and Pineapple Crisp Recipe
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The delicate sweetness of pineapple is a perfect complement to the tartness of the apple and the refreshing flavor of the cranberries in this terrific variation of a classic dessert.
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1 cup brown sugar - packed
3/4 cup flour
10 tablespoons unsalted butter
1 cup oatmeal
1 cup pecans - chopped
1/2 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
5 Granny Smith apples - peeled, cored and cut into 1/4 inch thick slices
2 cups cranberries - fresh
20 ounces pineapple tidbits - drained
:11x7 baking dish or large round tart baking dish, medium bowl, large bowl
Whisk flour, sugar, cinnamon and nutmeg in a medium bowl.
Add butter pats and mix in with the flour using a fork until the mixture is crumbly.
Add oats and pecans, stir all to combine.
Combine the sugar, flour, cinnamon, nutmeg and allspice together in a large bowl.
Add the apples, cranberries and pineapple.
Stir to evenly coat all fruit.
Let stand for approximatley 30 minutes for the juices to form, stir occasionally.
Preheat the oven to 375° F.
Spread filling in the baking dish and sprinkle evenly with the topping.
Bake until the filling is bubbling around edges and the topping is brown and crips, approximately 45 minutes.
Allow to cool slightly.
Serve warm or at room temperature with cream or vanilla ice cream.
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