Wednesday, October 6, 2010

Cinnamon Apple Berry Crisp

6 cups sliced peeled apples (about 6 medium)

1 cup sweetened dried cranberries

1 teaspoon ground cinnamon

1 tablespoon lemon juice

3/4 cup quick-cooking oats

3/4 cup Gold Medal all-purpose flour

3/4 cup packed brown sugar

1/2 cup butter or margarine, softened

1/2 cup chopped walnuts

Ice cream, if desired

1.Heat oven to 375°F. In large bowl, mix apples, cranberries, cinnamon and lemon juice. Spoon into ungreased 11x7- or 12x8-inch (2-quart) glass baking dish.

2.In large bowl, mix remaining ingredients except ice cream with fork until crumbly. Sprinkle over fruit mixture.

3.Bake 35 to 40 minutes or until apples are tender, juices are bubbly and topping is golden brown. Serve warm with ice cream.
Recipe by Betty Crocker from 2006 fall baking magazine Photo by Laura Spear

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