3/4 c. firmly packed brown sugar
2 1/2 tbsp. quick-cooking tapioca
1/2 c. water
1 tsp. vanilla extract
5 c. sliced cooking apples
2 c. fresh cranberries
Vegetable cooking spray
Lattice crust

Combine first 4 ingredients in a large bowl; add apples and cranberries, tossing to coat. Spoon into 12 x 8 x 2 inch baking dish coated with cooking spray; set aside.

Arrange crust over fruit in a lattice design. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and bake 30 minutes. Serve warm. Yield: 10 servings.

LATTICE CRUST:

1 c. all-purpose flour
1/4 c. corn oil butter
2 to 3 tbsp. cold water

Place flour in a small bowl: cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle water evenly over surface of mixture; stir with a fork until dry ingredients are moistened.

Shape into a ball; gently press between 2 sheets of heavy-duty plastic wrap into a 4 inch circle. Chill 15 minutes. Roll dough into a 12 x 8 inch rectangle. Freeze 5 minutes. Remove top sheet of plastic wrap; cut into strips to fit baking dish. Yield: Crust for 1 cobbler.