Apple Cranberry Crumble

This "pie" has no bottom crust and is very easy to make.
Top Crumble Crust:
1/2 cup brown sugar (or equivalent of Splenda)
1 cup rolled oats (not instrant)
1/2 cup flour
1/4 tsp salt
1 cube butter, softened or melted (do not use shortening or margarine)
2 cups fresh cranberries (or frozen raspberries)
3 or more tart green apples, peeled, cored, and sliced (Fuji ok too)
1 cup sugar (or equivalent of Splenda)
1 Tbsp fresh lemon juice
Preheat Oven: 325 degrees
To prepare crust: Combine brown sugar, oats, flour and salt.
Mix in butter until mixture is crumbly, set aside.
To prepare filling: Combine cranberries, apples, sugar and lemon juice.
Spread in a 9 inch pie dish or square baking pan. Spoon crumb mixture over fruit.
Bake 50-60 minutes or until top is lightly browned and bubbly and apples are still tender-crisp when pierced with tip of knife.
Serve warm with vanilla ice cream. YUM!

Recipe submitted by Mary Gay Roush, from her best friend Gayle Halldin