A tart and tangy fruit dessert that's just perfect on a cold winter night.

Ingredients

For filling:

• 1/2 cup sugar
• 3 Tbsp all-purpose flour
• 1 tsp grated lemon peel
• 3/4 tsp lemon juice
• 5 cups apples, unpeeled, sliced
• 1 cup cranberries

For topping:

• 2/3 cup rolled oats
• 1/3 cup brown sugar, packed
• 1/4 cup whole-wheat flour
• 2 tsp ground cinnamon
• 1 Tbsp soft margarine, melted

Directions

1. Wash hands with soap and water.
2. Preheat oven to 375 °F.
3. To prepare the filling: In a medium bowl, combine the sugar, flour, and lemon peel. Mix well. Add the lemon juice, apples, and cranberries; stir to mix. Spoon into a 6-cup baking dish.
4. To prepare the topping: In a small bowl, combine the oats, brown sugar, whole-wheat flour, and cinnamon. Add the melted margarine; stir to mix.
5. Sprinkle the topping over the filling. Bake for 40 to 50 minutes, or until the filling is bubbly and the top is brown. Serve warm or at room temperature.

Tip: To make a Summer Crisp variation, prepare as directed, substituting 4 cups fresh or unsweetened frozen (thawed) peaches and 3 cups fresh or unsweetened frozen (unthawed) blueberries for the apples and cranberries.