1 c. sugar
3/4 c. water
1 1/2 to 2 c. fresh cranberries
4 to 5 apples
1 1/2 c. uncooked oatmeal
1/4 c. packed brown sugar
1/2 c. melted butter (oleo)
1 1/2 tbsp. flour
About 4 tbsp. lemon juice

1. Mix sugar and water and boil 1 minute.

2. Add berries and boil until they "pop" (about 1 to 2 minutes). Remove from heat.

3. Peel and core apples; slice thin; dip in lemon juice and place in the bottom of a 9 inch square pan.

4. Pour cranberries over apples.

5. Mix oatmeal, brown sugar and flour well; add melted butter to mix. Sprinkle in thin layer over the fruit.

6. Bake at 350 degrees for 35 to 40 minutes until lightly browned. (Use temperature of 325 degrees for Pyrex (glass) dish.) Yield: Makes 9 servings.

This recipe was given to the Schwalm family by the late Velma A. Dohm, our neighbor in Lutherville, Maryland. The addition of cranberries to a previously enjoyed apple crisp recipe, provided a tasty variation during the Christmas Holidays and winter months.