Cranberry Apple Crisp

with maple whipped cream

     1c rolled oats
   3/4c unbleached all purpose flour
   3/4c firmly packed dark brown sugar
   1tsp ground cinnamon
 1/2tsp salt
 1/4tsp ground nutmeg
   1/2c (1 stick) unsalted butter cut into pieces
   3/4c chopped toasted walnuts

     10 lge tart green apples, peeled cored, cut in 1/4in thick slices
 1 1/3c cranberries
   1/3c sugar
   2Tbs fresh lemon juice
        Maple Whipped cream see recipe

   Mix first 6 ingredients in small bowl. Add butter and cut in until
mixture resembles coarse meal. Mix in walnuts.
 (crumb topping can be prepared 1 day ahead. Cover and refrigerate.)

  Preheat oven to 375 F. butter 12 cup baking dish. Combine apples, 
cranberries, 1/3c sugar, lemon juice in a large bowl; toss gently.
Transfer fruit to prepared dish. Sprinkle rolled-oats topping over.

  Cover with foil and bake 20 min.  Uncover and continue baking
until apples are tender and topping browns.  About 40 min. Cool
slightly.  Spoon crisp into bowls and top with dollop of Maple cream
and serve.

Serves 6


                    Maple Whipped Cream

    1c chilled whipping cream
  1Tbs or more pure Maple Syrup

   Whip cream in large chilled bowl to soft peaks.  Beat in tbs
of maple syrup. Taste adding more syrup if sweeter flavor is desired.
Continue whipping until stiff peaks.