Apple-Cranberry Crisp with Eggnog Sauce

Add a little holiday spirit to a classic dessert with eggnog and cranberries. MORE+ LESS-

By Pillsbury Kitchens

August 1, 2005

Ingredients

(3.5 to 4-oz.) containers refrigerated vanilla pudding

cup eggnog

cups sliced peeled apples

cups fresh or frozen cranberries

3/4

cup sugar

tablespoons all-purpose flour

2/3

cup all-purpose flour

cup quick-cooking rolled oats

3/4

cup firmly packed brown sugar

1/2

teaspoon cinnamon

1/2

cup margarine or butter, cut into pieces

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1

Place pudding in medium bowl. Gradually blend eggnog into pudding. Cover; refrigerate.
2

Heat oven to 375°F. In large bowl, combine all fruit mixture ingredients; mix well. Spread evenly in ungreased 12x8-inch (2-quart) glass baking dish.
3

Lightly spoon 2/3 cup flour into measuring cup; level off. In another medium bowl, combine 2/3 cup flour, oats, brown sugar and cinnamon; mix well. Cut in margarine until mixture resembles fine crumbs. Spoon over fruit mixture.
4

Bake at 375°F. for 35 to 40 minutes or until deep golden brown and bubbly. Serve warm with chilled sauce.