Cranberry Apple Torte

10-12 servings.



  • 2 cups all purpose flour, sifted
  • 2 cups dark brown sugar
  • 1 1/2 cups oatmeal (quick-cooking or 1 minute type)
  • 1 cup melted margarine (Brian's Note: The last time I made this, I did it with butter and it was quite delicious. However, if you want to keep it non-dairy, margarine can be used.)
  • 2 teaspoons cinnamon


  • 4 Cortland Apples, peeled and cut into small chunks
  • 1 (16 oz) can whole berry cranberry sauce
  • 2 Tablespoons all purpose flour, sifted


Preheat oven to 375 degrees. Heavily coat a 9-inch springform pan with nonstick spray; set aside.

In a large bowl mix the 2 cups flower, brown sugar, oats, margarine, and cinnamon. Reserve 1 1/2 cups of this mixture. Press the remainder into the prepared pan and halfway up the sides of the pan with the palm of your hand.

In a medium bowl, combine the apples, cranberry sauce, and 2 tablespoons of flower. Mix with a spoon. Pour the apple mixture into the crust. Sprinkle the remaining crust mixture over the top. Use the back of a spoon to gently press the crust coating so that it evenly coats the top and meets the crust that is coming up the sides. This is what will enclose the filling.

Bake for 40 minutes. However, if you bake it in advance, you may want to bake it slightly less so that you don't over cook it when you heat it later.

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