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Apple Cranberry Crisp 
The sweet cinnamon aroma that fills the house while this yummy dessert bakes in the oven is a perfect way to welcome in the second harvest! Apples are the fruit of the Goddess, and one of the true pleasures of Autumn. Crisp tart Granny Smiths are my favorite apples to use in baking. (But Macs will do nicely as well.) 

2 lb. tart crisp apples, such as Granny Smith 
1/4 cup apple juice 
squeeze of lemon juice 
1/2 cup cranberries (or dried, sweetened are fine) 
1/2 cup brown sugar 
1 tsp. cinnamon 
1/2 tsp. allspice 
pinch nutmeg 
pinch sea salt 
1/2 cup unbleached flour 
1/2 cup rolled oats 
1/2 cup crushed ginger snaps 
1/4 cup brown sugar 
1 tsp. cinnamon 
� stick unsalted butter or margarine 

Preheat your oven to 350 degrees. 

Peel, core and slice the apples. In a large mixing bowl combine the apples with the apple juice, lemon juice, cranberries, brown sugar, spices and sea salt. Pour into a greased baking dish.  
To make the topping, mix together the flour, oats, crushed ginger snaps, brown sugar and cinnamon. Cut in dabs of the chilled butter, making a moist crumbly mixture. Spoon the topping over the apples. Cover the dish with a piece of foil and bake at 350 degrees for 30 minutes. Uncover and continue baking for 30 minutes until the apples are tender, and the topping is crisp and golden brown. Serve warm, with a freshly brewed pot of clove and orange tea.