YIELD Makes 9 servings
INGREDIENTS
1 cup uncooked oats 3/4 cup all-purpose flour 1/2 cup firmly packed brown sugar 2 teaspoons finely chopped crystallized ginger (optional) 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 6 tablespoons (3/4 stick) butter, cut into bits 1 can (16 ounces) whole berry cranberry sauce 2 tablespoons cornstarch 5 cups peeled and thinly sliced apples (about 5 medium) Whipped cream or ice cream (optional)PREPARATION:
- Preheat oven to 375°F.
- Combine oats, flour, brown sugar, crystallized ginger, if desired, cinnamon and salt in medium bowl; mix well. Cut in butter with pastry cutter or 2 knives until mixture resembles coarse crumbs. Set aside.
- Combine cranberry sauce and cornstarch in large saucepan; mix well. Heat over medium high heat 2 minutes or until sauce bubbles, stirring occasionally. Add apples, tossing to coat. Spread into 8-inch baking dish. Sprinkle oat mixture over fruit. Bake 25 to 35 minutes or until apples are tender. Serve warm with whipped cream or ice cream, if desired.