APPLE CRANBERRY CRISP

filling:
5 granny smith apples
1 cup fresh or frozen cranberries
2 tbsn sugar
2 tbsn light brown sugar-packed
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tbsp unsalted butter, melted

topping:
1 1/4 cups flour
1 cup rolled instant oats
1/2 cup sugar
1/2 cup light brown sugar-packed
3/4 cup unsalted butter, softened

Preheat oven to 350 degrees. Butter a 9x13 baking dish. Peel and core the apples and cut them in thin slices. Wash cranberries and pick out any stems. Place apples and cranberries in a large bowl. Add the sugars, nutmeg and cinnamon. Add the melted butter and toss the ingredients until the fruit is coated. Pour into baking dish. In a seperate bowl, combine the sugars with softened butter and mix until well blended. Stir in the flour. Add the oats and mix until the crust resembles coarse crumbs. Crumble the topping evenly over the fruit. Bake for 35-40 minutes. Serve hot with ice cream.

I used splenda and a light butter to help save calories. It didn't brown as nicely as it should but it still tasted good.

recipe is from: userealbutter.com