Microwave Convection Cooking
Apple crisp is always a favorite and you are sure to enjoy this variation with cranberries. Use fresh, if available, or leftovers you might have tucked in the freezer.
APPLE-CRANBERRY CRISP
3 cooking apples, peeled and sliced
2 cups fresh cranberries
1/2 cup sugar
1 tablespoon cornstarch
1 tablespoon grated orange peel
2 tablespoons orange juice
Topping:
1 cup all purpose flour
1 teaspoon grated fresh ginger
1/4 cup sugar
1 stick butter (1/2 cup)
1 cup old-fashioned rolled oats
1/2 cup chopped pecans or walnuts
1. Preheat microwave-convection oven to 375°.
2. Combine apples, cranberries, 1/2 cup sugar, the cornstarch, orange peel and juice in 8-inch square silicone or glass baking dish. Mix lightly to coat fruit evenly. Set aside. Combine flour, ginger, and sugar in mixing bowl. Add butter; cut into fine pieces with pastry blender or fork. Stir in rolled oats and pecans. Sprinkle over fruit.
3. COMBINATION-BAKE (Low-Mix) at 375° on low rack for 22 to 25 minutes or until fruit is tender in center and topping is light brown. Serve warm or cold, plain or with ice cream.
About 8 Servings
TIPS · About 2/3 cup dried sweetened cranberries can be substituted. Increase orange juice to 1/3 cup.
>If using frozen cranberries, microwave 1 1/2 to 2 minutes to thaw slightly before mixing with apple.