Lunch: Leftover Cranberry Sauce and Apple Crisp

Make the most of Thanksgiving leftovers with a quick and easy recipe for leftover cranberry sauce and apple crisp!

This recipe includes fertility superfoods such as:

Cinnamon, Apples

Health and fertility benefits of Leftover Cranberry Sauce and Apple Crisp

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Apples will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

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

Instructions

Preheat oven to 350 ºF. 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.
Kelly's Notes: 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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