Cranberry Apple Crisp with Oatmeal Streusel

Ingredients:
FOR TOPPING:
1 C brown sugar packed
1 C old fashioned oats
½ C whole wheat flour
¼ C unbleached white flour
¼ tsp salt
¼ pound unsalted butter (1 stick), chilled and diced.

FOR FILLING:
24 oz cranberries
1 C sugar
3 Tbsp apple juice or cider
1 ¼ pounds firm apples (about 3 medium), peeled, cored, cut into cubes.

Instructions:

1. Combine the brown sugar, oats, flours, and salt in a large bowl and toss to blend. Add the butter and rub in with your fingertips until the mixture resembles crumbs. Refrigerate while preparing the filling.
2. Preheat the oven to 375 degrees F. Grease a 9 x 13 x 2 glass baking dish.
3. Combine the cranberries, sugar, the apple juice in a large pot. Bring to a boil over medium heat, stirring often for about 2 minutes. Stir in the apples and cook until the cranberries are softened and their juices thicken slightly, about 4 minutes more. Transfer the mixture to the prepared dish and sprinkle the topping.
4. Bake until the filling bubbles thickly and the topping is brown, about 35-45 minutes. Let cool at least 10 minutes before serving.

Yield: approximately 12.