Delectable Apple-Cranberry Coconut Crisp

• 4 cups (1 L) sliced, peeled apples
• 2 cups (500 ml) cranberries, thawed if frozen
• 1/2 cup (125 ml) granulated sugar
• 1 tbsp (15 ml) cornstarch
• 1/2 tsp (2 ml) ground cinnamon
• 2 tbsp (25 ml) freshly squeezed lemon juice or port wine
• 1/2 cup (125 ml) packed brown sugar
• 1/2 cup (125 ml) rolled oats
• 1/4 cup (50 ml) flaked sweetened coconut
• 1/4 cup (50 ml) butter
• Lightly greased slow cooker stoneware

1. In a bowl, combine apples, cranberries, sugar, cornstarch, cinnamon and lemon juice or port.
2. Mix well and transfer to prepared stoneware.
3. Coconut Topping: In a separate bowl, combine brown sugar, rolled oats, coconut and butter.
4. Using two forks or your fingers, combine until crumbly.
5. Spread over apple mixture.
6. Place two clean tea towels, each folded in half (so you will have four layers) over top of stoneware.
7. Cover and cook on High for 3 to 4 hours, until crisp is hot and bubbling.
8. Serve with whipped cream or ice cream, if desired.
9. Variation: Apple-Coconut Crisp
10. Use 6 cups (5 L) of sliced apples, reduce sugar to 1/4 cup (50 mL) and use lemon juice rather than port wine.

peeled apples, cranberries, sugar, cornstarch, ground cinnamon, freshly squeezed lemon juice, brown sugar, rolled oats, coconut, butter, slow cooker stoneware

Taken from www.cookstr.com/recipes/delectable-apple-cranberry-coconut-crisp (may not work)