>I live in the middle of a small city, but I still enjoy reading Living the Country Life. I might skip the article on choosing a healthy breeding pair of peafowl (peacock and peahen, for other city folk), but I’m sure to enjoy the photos and the recipes. I found this one in the October issue.

Crimson Cranberry-Apple Crisp

3 Tablespoons granulated sugar
1 teaspoon ground cinnamon
3 cups sliced, peeled cooking apples
2 cups cranberries (fresh or frozen)
1/2 cup quick oats
1/4 cup packed brown sugar
2 Tablespoons wheat flour
1 Tablespoon wheat germ (optional)
1/4 teaspoon ground nutmeg
3 Tablespoons butter or margarine
2 Tablespoons chopped nuts (optional)

Step 1: In a small mixing bowl, cmobine granulated sugar and cinnamon. Place the apples and cranberries in an ungreased 1 1/2 quart casserole. Sprinkle sugar-cinnamon mixture over fruit. Toss gently to coat. Bake, covered, in a 375 degree (F) oven for 25 minutes.
Step 2: Meanwhile, make the topping. In a small mixing bowl combine oats, brown sugar, flour, and nutmeg. With a fork or pastry blender, cut in butter or margarine until mixture resembles coarse crumbs. Stir in nuts or wheat germ, if you like. Remove cranberry/apple mixture from oven. Sprinkle topping over partially cooked fruit mixture.
Step 3: Return to oven and bake, uncovered, for 15-20 minutes more or until fruit is tender and topping is golden. Cool slightly. Serve warm with whipped cream or ice cream or other delicious topping. Makes 6 servings.

Living the Country Life suggests using 1 cup dried cranberries if fresh or frozen are not available. Right now, I suggest browsing the farmers’ markets for fresh apples and keeping an eye out for cranberries. I used Macintosh apples; I’d stick with sweet apples to counter the tart taste of the cranberries.