Apple-Cranberry Crisp

• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon grated whole nutmeg
• 1/2 cup apple juice
• 1 tablespoon fresh lemon juice
• 1/2 cup sweetened dried cranberries
• 5 medium Braeburn apples
• Cooking spray
• 2.15 ounces gluten-free baking and pancake mix (about 1/2 cup; such as Pamela's)
• 1 1/2 cups gluten-free old-fashioned rolled oats (such as Bob's Red Mill)
• 1/2 cup packed light brown sugar
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, melted

1. Preheat oven to 375u0b0.
2. Combine first 4 ingredients in a large bowl, stirring with a whisk. Gradually add juices, stirring with a whisk until cornstarch dissolves. Add cranberries; let stand while preparing apples.
3. Peel, core, and cut apples into 1/4-inch slices to measure 9 cups. Add apples to cranberry mixture, stirring to coat. Pour apple mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
4. Weigh or lightly spoon baking mix into a dry measuring cup; level with a knife. Combine baking mix and next 3 ingredients in a medium bowl. Add butter, tossing with a fork until crumbly. Sprinkle oat mixture over apple mixture. Cover with foil.
5. Bake at 375u0b0 for 40 minutes. Uncover and bake an additional 15 minutes or until filling is bubbly and topping is brown and crisp. Cool on a wire rack 15 minutes. Serve warm.

sugar, cornstarch, ground cinnamon, nutmeg, apple juice, lemon juice, cranberries, braeburn apples, cooking spray, baking, rolled oats, brown sugar, salt, unsalted butter

Taken from www.myrecipes.com/recipe/apple-cranberry-crisp-1 (may not work)