This easy recipe is from Betsy’s daughter Morgan.
1 cup fresh cranberries
¼ cup sugar
4-5 apples Peeled and diced
¼ cup sugar
1 ½ cup rolled oats
1 teaspoon of cinnamon
Squirt of lime juice
2 table spoons flour
1 table spoon cinnamon
¼ cup sugar
3/4 stick of room temperature butter
1. First, put 1 cup of fresh cranberries, one cup of water and ¼ cup of sugar in a sauce pan and bring to a boil.
2. While the cranberries are coming to a boil, peel and chop up 4-5 apples. I prefer Honeycrisp (they are Minnesotan) but any apple you like is fine.
3. The put the apples in a big baking bowl (preferably a Clay Coyote bowl – they are oven safe you know) and sprinkle with ¼ cup sugar, 1 teaspoon of cinnamon and a squirt of lime juice if you have it.
4. When the berries have boiled (they will look a bit like mush – that’s ok) drain off the juice and pour the berries in with the apple mixture. Fold the apples and the berries together.
5. Then in a separate bowl (I must confess on this one I used a Mel Jacobson bowl) or baking dish combine together 1 ½ cup rolled oats, 2 table spoons flour, 1 table spoon cinnamon, ¼ cup sugar, and 3/4 stick of room temperature butter. Pour the mixture over the fruit and place in the oven at 350 for 45-50 minutes.
