WebPreheat the oven to 425 degrees F. Press the pie crust into a 9-inch pie plate. Pour the lemon juice into a container that’s large enough for the apples, then fill …
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Directions In a large bowl, combine the first seven ingredients. Add apples and cranberries; toss gently. Roll the remaining pastry to fit top of pie. Cut vents in pastry, using a small apple cutter if desired. Bake at 425° for 10 minutes. Reduce heat to 350°; bake 50 minutes longer or until crust is golden brown and filling is bubbly.
Easier and lighter than making a pie, topped with oats, nuts and a touch of brown sugar. This apple cranberry crumble is lighter and healthier than most recipes, made with less sugar and fat. I used pure maple syrup to balance the tartness from the cranberries and apples, and a touch of brown sugar in the topping.
Low Carb Apple Crisp. This low carb apple crisp is the perfect no-fail fall dessert for you and your family to indulge in! Warm, thinly sliced Granny Smith Apples baked with a sweet cinnamon filling and a layer of almond flour crumb topping.
Combine apples, cranberries along with the rest of the filling ingredients in a bowl. Pour into baking dish and even out with a spoon. In another bowl, combine the topping ingredients; sprinkle over apple/cranberry mixture. Bake uncovered, for 55-60 minutes or until browned and bubbly. Serve warm.