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- 5 Granny Smith apples - peeled, cored and cut into 1/4 inch thick slices
- 2 cups cranberries - fresh
- 20 ounces pineapple tidbits - drained
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.
Directions
TOPPING:
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.
FILLING:
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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