Apple-Cranberry Bake

Adapted from the 1995 American Country Inn and Bed Breakfast Cookbook, recipe from the Anchuca Clarion Carriage House, Vicksburg, VA recipe for Georges on York Bed & Breakfast, Taneytown, MD.

Preheat oven to 350°F; Grease a 1-quart baking dish

Filling:

1 ½ cups peeled chopped apples (we use local apples)

1 cup whole, fresh cranberries (frozen work well)

1 tablespoon all-purpose flour

½ cup (or less to taste) sugar

1 teaspoon each cinnamon and nutmeg (or use apple pie spice, if preferred)

Topping:

(2) 1 5/8 oz. packages maple & brown sugar flavor instant oatmeal (can substitute cinnamon-apple flavor)

¼ cup flour

¼ cup packed brown sugar

Cinnamon and nutmeg to taste (or apple pie spice, if preferred)

¼ cup (1/2 a stick) melted unsalted butter or margarine

Prepare filling:

Combine chopped, pealed apples and whole cranberries in a bowl. Add flour and toss to coat the fruit. Add sugar and spices and mix well. Pour into greased baking pan and set aside.

Prepare topping:

Combine dry ingredients in the same bowl used for the fruit mixture. Add melted butter and mix to combine. Spoon over the fruit mixture and spread to cover.

Bake uncovered at 350°F for 35 minutes. Let cool slightly before serving. Serve with vanilla Greek yogurt or goat cheese. 

Seasonal variations:

Apple-Pear-Raisin

Apple-Blueberry (fresh or frozen)