Jane Brody's Cranberry Apple Crisp

This has always been a favorite recipe of mine, and Abba doesn't touch the stuff.  It is a one bowl recipe, you don't need to peel the apples, it is beautiful and very nutritious.  What more could you want?  In Abba's case, "chocolate".  It is vegan, a nice benefit.*

Found this online - it has a double amount
of the oatmeal crumble topping.  You can
also add extra sugar to the basic recipe.

Try to buy a few bags of cranberries when they are in season and just throw them in the freezer.  It is fun to have them for Passover, if they are there that long.

3 cups cranberries (1 12-ounce bag)
2 large apples, unpeeled, cored and chopped thin
½ cup sugar
1 teaspoon cinnamon
¼ cup flour, divided
¾ cup rolled oats (regular or quick)
½ cup chopped walnuts (optional)
3 tablespoons butter or margarine, melted
2 tablespoons brown sugar

Grease a 2 quart shallow baking dish well.

In a large bowl, combine the cranberries, apples, sugar, cinnamon, and 1 tablespoon of flour. 

Transfer the mixture into the greased  baking dish. 

In the same bowl (no need to wash it), combine the remaining flour, brown sugar, oats, and nuts. 

Stir in the melted butter or margarine and mix the ingredients well (the mixture should be crumbly). Sprinkle the oat mixture over the fruit mixture. 

Bake the crisp in a preheated 375 degree oven for 40 minutes or until the crisp is lightly browned. 

*for a gluten free version, I omitted the flour and used ground oats.  It was much runnier but still tastes great.