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Apple Crisp
With Fresh Cranberries

Apples arrive fresh in the Fall and are one of the best foods for those of us on a low sodium diet. Apples are great for salads, desserts, or for eating right off the tree. This apple crisp is perfect for the holiday seasons that come along while they are still fresh in the market (or off your backyard tree). I think you'll really enjoy this one. Diabetics may leave out the brown sugar and use Splenda for the white sugar and possibly Twin Sugar Brown for the brown. We have not tested this with the Twin Sugar.

Serves 12

Nutritional Information
Sodium Per Recipe: 39.9 mg Sodium Per Serving: 3.326 mg

Per Serving:
Nutrient Values Per cup:
Calories: 254.5
Protein: 2.156 g
Carbohydrate: 38.7 g
Dietary Fiber: 3.872 g
Total Sugars: 12.8 g
Total Fat: 11.4 g
Saturated Fat: 5.152 g
Monounsaturated Fat: 2.682 g
Polyunsaturated Fat: 2.804 g
Cholesterol: 20.6 mg
Total Omega-3: .589 g
Total Omega-6: 2.215 g
Calcium: 21.9 mg
Potassium: 179.8 mg
Sodium: 3.326 mg
Vitamin K: 0 mcg
Folic Acid: 13.8 mcg
Ingredients

  • 1 cup all-purpose flour (2.5 mg)
  • 1/2 cup granulated sugar (1 mg)
  • 1/4 cup light brown sugar (21.5 mg)
  • 1/2 teaspoon cinnamon (.299 mg)
  • 1/4 teaspoon nutmeg (.088 mg)
  • 1 stick (1/4 pound) cold unsalted butter, cut into chunks (12.4 mg)
  • 1/2 cup chopped unsalted walnuts (1.2 mg)
  • 6 medium to large (3 pounds) firm-ripe apples cored, and cut into 1-inch chunks (trace)
  • 1 cup fresh whole cranberries, rinsed (.95 mg)


In a medium bowl, mix the flour, 1/4 cup granulated sugar (or Splenda), the brown sugar, cinnamon, and nutmeg. Using an electric mixer at low speed, or your hands (fingers), mix the unsalted butter in until you form coarse crumbs. Stir in the unsalted walnuts.

Preheat standard oven to 375° F. If using convection you may use same temperature or lower to 350° F.

In a large bowl, mix apples, cranberries, and the remaining 1/4 cup granulated sugar (or Splenda). divide fruit into 12 serving dishes or into a 9 x 13-inch pan. Smooth out the top. Spread the crisp mixture evenly over each.

Bake until juices bubble and the apples are tender to a fork. The topping should be golden brown. Takes about 30 to 50 minutes for serving dishes or from 40 to 60 minutes with the larger pan.