The Thanksgiving Leftovers Extravaganza continues this week as we count down the final days until the big feast. So far we’ve reworked leftover mashed potatoes into Cheesy Leftover Mashed Potato Muffins and Cheesy Leftover Mashed Potato Pancakes, and we’ve breathed new life into stuffing with Leftover Stuffing Waffles. Leftover cranberry sauce, you’re up next.
Transform a side dish into a dessert? You better believe it! This quick and easy recipe stars a simple crisp topping crumbled over green apple splices tossed with leftover cranberry sauce. Add a scoop of ice cream to the warm and bubbly finished product and this recipe for Leftover Cranberry Sauce and Apple Crisp just graduated from your Day 2 leftovers spread to your Turkey Day dessert table.
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- 3 Granny Smith apples
- 1 1/4 cups leftover cranberry sauce (See Kelly’s Notes)
- 1/3 cup all-purpose flour
- 2 Tablespoons sugar
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 3/4 cup uncooked Old Fashioned oats
- 4 Tablespoons cold unsalted butter, plus more for greasing dish
- Ice cream or whipped cream, for serving
- Preheat oven to 350ºF. Grease an 8x8-inch baking dish with unsalted butter.
- Core and slice the apples into 1/4-inch thick slices. In a large bowl, toss together the apples with the leftover cranberry sauce. Pour the fruit mixture into the prepared baking dish, spreading it into an even layer.
- In a small bowl, whisk together the flour, sugar, brown sugar, cinnamon and oats until combined. Cube the butter then add it to the bowl, working it into the oat mixture with your fingers until it’s well incorporated. Sprinkle the oat mixture evenly over the fruit. Place the dish on a baking sheet and bake the crisp for 32 to 35 minutes, until the oats are toasted and the fruit is bubbling. Remove the crisp from the oven and allow it to cool for 5 minutes so the juices thicken slightly.
- Serve the crisp warm topped with a scoop of ice cream or a dollop of whipped cream.
- This recipe works best with fresh, whole berry cranberry sauce (not canned).
- I prefer the tartness of Granny Smith apples and like the look and texture of the apple skins, but you can use whatever apples you prefer and you can opt for peeling the apples.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.