Apple-Cranberry Crisp

Just because we are going meatless and trying to be slightly healthier, we can't just completely do away with dessert, can we?  We had some very ripe apples in our fruit bowl that we definitely needed to use up, so Joel casually suggested making something with them.  He told me he wouldn't mind an apple crisp, but the last time he made one, it didn't turn out so well.  So, I set out to find a recipe to use the apples with and came up with this one from my Weight Watchers New Complete Cookbook.  We really liked the addition of the cranberries-their tartness paired with the sweet from the brown sugar made for the perfect night cap!

1/2 cup Rolled Oats
4 tablespoons Light Brown Sugar
1 tablespoon Flour
4 teaspoons Butter
6 Empire Apples, peeled, cored, and thinly sliced
1 cup Frozen Cranberries
1 tablespoon Lemon Juice
1/4 teaspoon Cinnamon
1/8 teaspoon Ground Nutmeg

In a small bowl, combine the oats, 2 tablespoons of the brown sugar, and the flour.  With either 2 knives or your fingers, work in the butter until crumbly.  In a large bowl, combine the apples, cranberries, the remaining 2 tablespoons of brown sugar, lemon juice, cinnamon, and nutmeg.  Toss to combine.  Spoon the apple mixture into an 8 inch square baking dish that has been sprayed with non-stick cooking spray.  Sprinkle the oat mixture over the top of the apple mixture.  Bake at 375 degrees for about 35-40 minutes, or until the filling is bubbling and the top is golden brown.