CINNAMON-APPLE-BERRY CRISP

6 cups sliced peeled apples (about 6 medium)*
1 cup sweetened dried cranberries
1 teaspoon ground cinnamon
1 tablespoon lemon juice
3/4 cup quick-cooking oats
3/4 cup Gold Medal all-purpose flour
3/4 cup packed brown sugar
1/2 cup butter or margarine, softened
1/2 cup chopped walnuts
ice cream (optional, for serving)
caramel topping (optional, for serving)

Heat oven to 375 degrees F.

In large bowl, mix apples, cranberries, cinnamon and lemon juice. Spoon into ungreased 11x7- or 12x8-inch (2-quart) glass baking dish.

In large bowl, mix remaining ingredients except ice cream with fork until crumbly. Sprinkle over fruit mixture.

Bake 35 to 40 minutes or until apples are tender, juices bubble and topping is golden brown. Serve warm with ice cream. Serve this dessert with a drizzle of caramel topping.

*For the best flavor, try using a combination of tart and sweet apples in this crisp.

Servings: 8
Adapted from source: Betty Crocker Fall Baking 2006 #235