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Apple Cranberry Crisp

  • Servings: 6

Reynolds Wrap® Pan Lining Paper gives the cook a break when baking and serving warm-from-the-oven fruit crisp. This so-delicious, so-messy dessert has a reputation for sticking to the baking dish. Reynolds Wrap® Pan Lining Paper combines the best benefits of aluminum foil and parchment paper to help keep food from sticking. The parchment side is non-stick so the crisp scoops out easily. The foil side makes it easy to mold to the baking dish. Simply line your pan with the parchment side towards the food. When you're finished baking, just toss the mess away.

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  • 5 cups thinly-sliced peeled apples
  • 1 cup cranberries
  • 2 tablespoons granulated sugar
  • 1/2 cup quick-cooking rolled oats
  • 1/3 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons margarine
  • 1/2 cup vanilla or lemon nonfat yogurt
  • Reynolds Wrap® Pan Lining Paper


Step 1

In a large mixing bowl combine apples, cranberries, and granulated sugar. Transfer to a 2-quart square baking dish or a 9-inch pie plate lined with Reynolds Wrap® Pan Lining Paper.

Step 2

In a small bowl combine oats, brown sugar, flour, and cinnamon. Cut in margarine until crumbly. Sprinkle oat mixture evenly over apple mixture.

Step 3

Bake in a 375°F oven for 30 to 35 minutes or until apples are tender. Serve warm with a dollop of vanilla or lemon yogurt.

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