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SANDRA’S NO-FUSS APPLE-CRANBERRY CRISP and CANDIED PECAN TOPPING

I had apples on-hand and a
yellow cake mix in the pantry
so I threw together this quick dessert
in a matter of minutes.
It's absolutely terrific...
Servings: (10 to 12)
Prep: 15 Mins.
Bake: 40 Mins.

INGREDIENTS

Bottom Filling:
5 red apples, peeled, cored and thinly sliced
½ cup whole frozen cranberries
1 tablespoon cold unsalted butter, cut into 9 pieces
1 teaspoon vanilla extract
1 teaspoon lemon juice

Crisp:
1 (18.25 oz. pkg.) super moist yellow cake mix
¼ cup dark brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup unsalted butter, melted

Topping:
¼ cup brown sugar
¼ cup chopped candied pecans (Always in my freezer)

Optional:
--French vanilla ice cream

METHOD

Preheat oven to 350 degrees. Spray a 9x13 baking dish. Place apples and cranberries in bottom of dish, dot with 1 tablespoon of cold butter pieces, and drizzle with vanilla extract and lemon juice.


 In a large bowl, combine cake mix, brown sugar, cinnamon, nutmeg, melted butter, and mix with a fork until crumbly, about the size of peas. 


Sprinkle mixture evenly over apples.


 Mix topping ingredients in a small bowl. 


Sprinkle topping ingredients evenly on top.


 Bake, uncovered, for 40 minutes. Let stand 10 minutes.


Serve warm and topped with French vanilla ice cream. ~ Enjoy!

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