CRANBERRY PEACH CRUMB PIE
No need to wait till summer for this wonderful treat. Frozen cranberries and peaches are wonderful year-round. This pie is best served warm, alone or a la mode, with a scoop of sorbet or vanilla ice cream.
Fruit Mixture:
2 cup dried cranberries, or 3 cups fresh or frozen (in this case add more sugar to taste)
4 cups fresh or frozen peaches, cut in small chunks
1/4 cup arrowroot or kuzu
1/2 cup brown sugar or Sucanat
2 tablespoons lemon juice
1 tablespoon orange zest
2 tablespoons brandy or rum
Toppings:
1 cup old-fashioned oats
1/2 cup flour, any kind
1/2 cup walnuts or pecans, chopped coarse
1/4 cup margarine spread
3/4 cup brown sugar or sucanat
Preheat the oven to 350 degrees F. Mix the fruit mixture  ingredients gently so as not to extract moisture, and pout into a greased 12-inch pie pan. Mix the topping ingredients lightly with your fingers until you get a mealy texture. Sprinkle the crumb mixture evenly over the cranberry mixture, using it all up. Bake for about 45 minutes, or a little longer, until the top is bubbly and golden. Best served warm, alone or with vanilla ice cream or sorbet. Makes a dozen servings.
Variation: Substitute 6 Granny Smith (green) apples for the peaches and cranberries, peeled and diced medium small. Substitute lemon zest for hte orange zest and add 1 tablespoon cinnamon. Proceed just as above.
