Cranberry-Apple Crisp with Cinnamon-Maple Cream

Ingredients

• 3 tablespoons brandy 
• 0.3 cup butter chilled cut into small pieces
• 0.3 cup brown sugar dark packed
• 0.3 cup brown sugar dark packed
• 0.8 cup cranberries dried
• 2 teaspoons flour all-purpose
• 3 ounces flour all-purpose
• 2.5 pounds apples i use 2 granny smith apples peeled chopped
• 0.3 cup granulated sugar 
• 0.1 teaspoon ground cinnamon 
• 1 teaspoon ground cinnamon 
• 0.1 teaspoon ground nutmeg 
• 2 tablespoons juice of lemon fresh
• 1 teaspoon maple syrup 
• 0.7 cup regular oats 
• 1 teaspoon orange rind finely grated
• 0.3 teaspoon salt 
• 2 tablespoons walnuts toasted finely chopped
• 2 cups non-dairy whipped topping frozen thawed reduced-calorie

Equipment

• bowl
• frying pan
• oven
• knife
• blender
• baking pan
• microwave
• measuring cup

Directions

1. Preheat oven to 37
2. To prepare maple cream, combine whipped topping, syrup, and 1/8 teaspoon cinnamon. Cover and chill.
3. To prepare filling, combine dried cranberries and brandy in a small bowl. Microwave on high for 30 seconds, and set aside.
4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
5. Add apple and juice; saut 3 minutes. Stir in cranberry mixture, granulated sugar, and next 6 ingredients (through nutmeg). Spoon apple mixture into an 11 x 7-inch baking dish or shallow 2-quart baking dish coated with cooking spray.
6. To prepare topping, lightly spoon 2/3 cup flour into a dry measuring cup; level with a knife.
7. Combine flour, 1/3 cup brown sugar, and 1/4 teaspoon salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly.
8. Add oats and walnuts; toss well.
9. Sprinkle over apple mixture.
10. Bake at 375 for 30 minutes or until bubbly and topping is browned.
11. Serve with maple cream.