Cranberry Crisp

2 cups (at least) of your favorite berries, fresh or thawed

1 bag of fresh cranberries

3 pears or apples, sliced thin

2 cups all purpose flour

3 cups rolled oats

2 cups light brown sugar, firmly packed (or less if you desire)

1 cup butter

2 tsps cinnamon

1 tsp nutmeg

As much sugar as you feel is appropriate

Preheat the oven to 375. Locate a 9 x 13 inch pan (preferably glass).

Cranberries go down first, then whatever berries you've chosen on top of them (I like blueberries and blackberries). Sprinkle some sugar on top of the berries-as much as you want it to be sweet, enough to take the edge out of the tartness of the cranberries. Arrange the apple or pear (I prefer Bartlett pears) on top.

Mix all of the remaining ingredients in a large bowl, spices to taste. You can probably take out some of the butter and brown sugar, but I haven't tried. It will form a crumble that is sticky but will fall apart- crumble it to cover the top of the fruit. It will be thick and wonderful. Nothing is going to rise, so don't worry about it being too tall.

Bake for 35 minutes or so. It's better the longer it bakes because the fruit lets out all of it's juices and gets nice and soft and sweet. So long as the crisp isn't burning, you're good. If the juice is bubbling up through the crisp, you're great.

My aunt made this and brought it for breakfast on Thanksgiving. I fell in love with the tart cranberries and sweet crisp. I used her recipe for the crisp, but substituted my own fruit. It's especially delicious with vanilla yogurt or makes an awesome breakfast in a bowl with milk.

Quote:

The belly rules the mind. ~Spanish Proverb