Fruit Crisp, My Way

We're so forch here in the Okanagan with the bounty of seasonal fruit, I'm hard pressed to think of a favourite.  This recipe was adapted from Anne Lindsay's Smart Cooking, and works well with virtually any fruit combination.  Ahnnd, its breakfast this morning!

Toss into a plastic bag - then shake!:

6 cups cored and chopped apples (I leave the skins on)
1 tbsp flour
2 tbsp cinnamon, dash of cloves, some pumpkin pie spice too!
Citrus juice, if desired

Finely chop about a 2” nub of ginger, set aside.

Into food processor combine the following:

1 cup rolled oats (I use a 7 grain yummy one)
More cinnamon
¼ cup brown sugar
3 tbsp butter, chopped

Spray a 9 x 14 pan. Pour apple mixture into pan. Top with chopped ginger (the ginger totally makes it!). I then add about 1 cup of frozen cranberries. Top all with the crumb mixture.

Bake in 350° oven for about 45 mins.