Seasonal Fruit Crisp

Nothing welcomes fall like apple crisp. You can make the crisp a day ahead and keep it in the fridge uncooked. When you’re ready to bake, simply preheat the oven, and transfer the crisp from the fridge directly into the oven.

• 3 cups sliced apples
• 2 tablespoons sugar
• 1 teaspoon cornstarch
• 1½ teaspoons water
• ½ teaspoon lemon juice
• ½ cup quick-cooking oats
• ¼ cup all-purpose flour
• ¼ cup packed brown sugar
• ½ teaspoon ground cinnamon
• ¼ cup cold butter
• ¼ cup dried cranberries (optional)

1. Place apples in a greased 1 quart baking dish. In a small bowl, combine the sugar, cornstarch, water and lemon juice until smooth. Pour over apples. Combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over apples.
2. Bake, uncovered, at 375 degrees F for 20-25 minutes or until filling is bubbly.
3. Garnish with dried cranberries, if desired.