Instructions: Heat oven to 375 degrees. Place apple slices and cranberries in 9 inch pie plate or casserole. Add lemon juice, 3 tablespoons of the brown sugar, 1/2 teaspoon of the ground ginger and salt; toss to combine. Pat fruit to compress in plate; flatten top evenly.

Combine oatmeal, nuts, flour, remaining brown sugar and remaining 1 teaspoon ginger in medium bowl. Cut in butter using pastry blender, 2 knives or fingers to distribute butter evenly. Sprinkle topping evenly over fruit; press down lightly.

Bake until topping is golden and fruit is soft when pierced with sharp knife, 50 to 60 minutes. Serve with whipped cream or ice cream.

Note: Dried cranberries or tart cherries can be substituted for fresh.

Rehydrate in very hot water about 30 minutes. Drain well.

Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

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