Apple and Cranberry Crisp and Apple Crisp

Apple and Cranberry Crisp

4 Granny smith apples,
½ cup dried cranberries
3 tbsp apple juice
¼ cup wheat flour (white can be used too)
¼ cup rolled oats
1/3 cup brown sugar, packed
1 tsp ground cinnamon
¼ tsp ground nutmeg
1 ½ tbsp butter at room temp.

Peel, core and cut apples into large slices. Toss the apples, cranberries and apple juice in a medium size bowl.. In another bowl toss in flour, oats, brown sugar, cinnamon, nutmeg and butter. Now I use my hands to turn this mixture to coarse crumbs, but feel free to use a pasty cutter to blend. In a baking dish pour the apple mixture then top with the oat mixture. Cover and bake at 375 for 30 minute then uncover and bake for 20 additional minutes.
Note: You can drizzle honey or yogurt before you serve this for a added variety and ice cream is the ultimate indulgence with this crisp.

Apple Crisp

4 Granny Smith apples
2 tbsp sugar
¼ cup apple juice
1 tbsp fresh lemon juice, (bottle can be used too)
2 tbsp flour, wheat or white
1 tsp ground cinnamon
¼ tsp ground nutmeg
½ cup walnuts or almonds finely chopped
½ cup rolled oats
½ cup brown sugar
2 tbsp flour, white or wheat
2 tbsp butter, softened

Peel, core and slice the apples. In a large bowl, toss together the apples, sugar, apple juice, lemon juice, flour, cinnamon and nutmeg. In a mixer combine the nuts, oats, brown sugar, flour, and butter at low speed. Place the apple mixture in a large baking dish or pie dish. Sprinkle the oat mixture on top. Bake at 350 for 30 minutes or until the apples are cooked, the juices are bubbling and the top is browned.