Right Off the Farm
Apple-Cranberry Crisp - Series 5
Sweet and tart fruit covered by a tender, cake-like topping is one of the
greatest homey desserts. Easy to make, delicious and beautiful, you get it
all with this one. Baking the fruit gentles its simple sugars and the
topping gives you the satisfaction of flour without eating too much of it.
And the tart flavor of the cranberries will balance the sweet apples just
perfectly.

What You'll Need
Topping:
1⁄2 cup rolled oats
1 cup whole wheat pastry flour
1/8 teaspoon sea salt
1 teaspoon baking powder
1⁄2 teaspoon powdered ginger
1 teaspoon allspice
1/4 cup light olive oil
1⁄2 cup brown rice syrup
1/4-1/2 cup Eden Rice & Soy Blend (or vanilla rice or soy milk)
1⁄2 cup coarsely minced pecans
Filling:
3-4 Granny Smith apples, peeled, cored, thinly sliced
3/4 cup unsweetened dried cranberries
1 tablespoon light olive oil
2 tablespoons arrowroot flour
2 tablespoons brown rice syrup

Instructions
Preheat oven to 350º and lightly oil a standard square baking dish.
Combine the dry ingredients with the spices. Mix in oil and rice syrup to
create a soft dough. Slowly mix in Eden Blend until a thick, spoonable
batter forms. Fold in pecans.
Mix apples and cranberries with corn oil to coat. Stir in arrowroot and
sweetener and spread evenly in baking dish. Spoon topping, by dollops, over
the surface of the fruit, covering completely, but allowing some fruit to
peek through. Bake until fruit is bubbling and topping is golden and firm,
about 30 minutes. Serve warm. Makes about 8 servings.