Recipe: Rosie Daley's Apple-Cranberry Crisp

APPLE-CRANBERRY CRISP
"Cranberries give this crisp a delightful color and tartness. A moderate amount of oil replaces the large amount of butter usually called for in toppings for this kind of dessert. It is served best warm."

12 large green apples, peeled, cored, and sliced
8 ounces fresh or frozen cranberries
Juice of 1 lemon
1/3 cup brandy
1/3 cup light-brown sugar, packed
1 teaspoon ground cinnamon
2 tablespoons whole wheat pastry flour
FOR THE TOPPING:
1 1/2 cups old-fashioned rolled oats
1/2 cup toasted wheat germ
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 cup light-brown sugar, packed
1/3 cup canola or grapeseed oil
1/3 cup maple syrup

Preheat over to 375 degrees F.

Toss the sliced apples in a large bowl with the cranberries, lemon juice, brandy, 1/3 cup of light-brown sugar, 1 teaspoon of cinnamon, and the whole wheat pastry flour. Pile the apple mixture into an 8x10-inch baking dish.

Mix together the ingredients for the topping and spread over apples.

Cover the baking dish with aluminum foil and bake for 20 minutes. Uncover and bake for 40 minutes more until the apples are soft.

Used by permission to Recipelink.com from Random House
Source: The Healthy Kitchen by Andrew Weil and Rosie Daley