After the fat and sugar and alcohol laden weekend (no complaints here!) I decided I should watch the sugar intake. I always buy too many apples (how can you not when huge baskets of big, beautiful Ida Reds are only $2. 99!) so to finish up the cranberry sauce from T-day I made another apple cranberry crisp. Only this time I tried to make it less buttery and sugary. It came out great, so great that I could only take one picture before devouring it and that's why it's blurry! Always take more than one picture. I had it with cream on the top yogurt which satisfied my decadent streak (or swath, if you will). The apples turned a pretty pink and cranberries added both sweetness and tartness.
Put three apples, not peeled, but diced into a greased glass baking pan (13x9). Add a half pint of cranberry sauce (which did have sugar). Make a crumb mix with 1/2 cup whole oats, 1/4 cup wheat flour, 1/4 cup brown sugar, 1/2 tsp. cinnamon and 1/4 cup oil. Sprinkle on top and bake for almost an hour at 375 degrees.