"The crumbly topping is an easy alternative to making a pastry crust. Cooking the fruit on the stovetop ensures that it is tender when the topping is browned. I prefer using dark brown sugar with the assertive spices and brandy in the filling, but the light variety will work, as well." -Jan Moon
Cooking Light DECEMBER 2005
Preheat oven to 375°.
To prepare maple cream, combine whipped topping, syrup, and 1/8 teaspoon cinnamon. Cover and chill.
To prepare filling, combine dried cranberries and brandy in a small bowl. Microwave on high for 30 seconds, and set aside.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add apple and juice; sauté 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.
To prepare topping, lightly spoon 2/3 cup flour into a dry measuring cup; level with a knife. 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. Add oats and walnuts; toss well. Sprinkle over apple mixture.
Bake at 375° for 30 minutes or until bubbly and topping is browned. Serve with maple cream.
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