A lovely late Fall or Winter treat that gets you excited for the holidays and/or uses up your leftover cranberries. Thanks to Epicurious from which this was adapted.

Topping Ingredients

• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 1 cup old-fashioned oats
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 3/4 teaspoon baking powder
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2/3 cup Earth balance, melted
• 1/2 cup sliced almonds

Filling Ingredients

• 10-14 apples, sliced
• 1 1/4 cups fresh or frozen cranberries (thawed if frozen)
• 3/4 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon finely grated orange zest
• 2 tablespoons fresh orange juice
• 2 tbsp rum (optional)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt

Yield: 10-12 servings

Preheat oven to 350^o

First, mix the apples in a large bowl with the remaining filling ingredients. Let sit as you make the topping.

In a separate bowl, stir together all the topping ingredients, ensuring a nice distribution of clumps.

Stir the filling ingredients and pour into a large, greased casserole dish. Smooth out the filling and cover with the topping, reaching all the edges of the dish.

Bake the crisp for 50-60 minutes or until golden brown on top and bubbling. Let cool before serving. We loved it with coconut whipped cream but ice cream would also be divine.