for the filling:
9-10 apples (I use a mix of sweet and tart apples)
2-3 teaspoons lemon juice to add tartness if the fruit is overly sweet
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 cup cranberries (fresh or frozen)
1 12 ounce can cherry pie filling
for the topping:
1 cup flour
1 cup brown sugar
2 cups rolled oats
Peel and slice apples thinly. Toss apple slices with lemon juice, cinnamon and nutmeg. Layer and pack tightly in a 9” x13” deep casserole dish. Avoid disposable pans when making crisps because they cannot be turned out for serving. The crisp will fall apart, resulting in a sodden mess.
Add cranberries and stir in cherry pie filling.
In a bowl stir together flour and brown sugar until no lumps remain.
Add the oats and combine.
Cut up the margarine and work it into the dry ingredients using a pastry blender or your fingertips.
There should be no visible margarine remaining.
Crumble the mixture evenly over the fruit, completely enclosing it.
Bake 50-60 minutes or until the fruit is bubbly and the crumb topping has darkened.
You can also prepare this dish in individual ramekins for ease of serving. It will yield 12 portions.
Serve hot or at room temperature—with or without ice cream.