Cranberry Apple Crisp

Super easy, extremely tasty, and fabulously tart. I like it plain, but a little bit of Ben & Jerry's or Breyer's natural vanilla never hurt anyone either.

the fixins
TOPPING

• 1/2 C brown sugar
• 1/2 C flour
• 1/4 C butter (4 T), almost room-temp
  
• 1 tsp cinnamon

MIDDLE

• 1 bag (16oz) cranberries, fresh or frozen
• 6-8 medium-sized cooking apples (MacIntoshes or Courtlands work best, Granny Smiths are okay in a pinch)
  
• 1/2 C granulated sugar

the directions

Preheat oven to 375 degrees.

In a large-ish bowl, combine all the TOPPING ingredients. (I do this with a pastry cutter, but you could rub the butter into the flour with your fingers.) When you're done, it should have that course, mealy look that you want in a good pie crust dough.

For the MIDDLE, peel, core, and slice apples (into eighths).

Grab one or two 9-inch pie dishes (depending on how thick you like your crisp). Scatter the apples into the dish(es).

Rip open the bag of cranberries and dump them in with the apples.

Sprinkle the granulated sugar over the fruit and mix it all up with a fork.

Sprinkle the TOPPING across, well, the top.

Bake uncovered in your preheated over for 40-45 minutes, or until the apples are fork-tender, but not mushy.

Cool for about 10-15 minutes, then dish up an enjoy! When you're finished, wrap the leftovers in plastic wrap and store in the fridge for up to a week . . . if it lasts that long.

truly scooteriffic tip: Also makes a Very Tasty Breakfast straight out of the fridge.