Autumn Apple Cranberry Bake

Thanks to Carol for introducing me to this dish!  Ryan and I have an ongoing debate over whether this is a breakfast or dessert.  I argue that most items with fruit in it can be eaten for breakfast or desert (and any other hour between).  This includes but is not limited to apple pie, peach cobbler and carrot cake (yes the last is a veggie but it still counts).

Adapted from the Franklin TN Junior League Cookbook

Serves 6

Pre-heat oven to 325

Filling:
3 cups chopped, peeled green apples
1 12oz package fresh cranberries
2 tbsp flour
1 cup sugar
1/2 tsp cinnamon

Toss apples and cranberries with flour, sugar and cinnamon and pour into greased 9x13 baking dish.

Topping:
1/2 cup dark brown sugar, packed
1/2 cup all purpose flour
1/4 tsp cinnamon
1/2 cup butter
3/4 cup walnuts, chopped

Mix brown sugar, flour, cinnamon in a bowl.  Cut in butter and mix with fingers until crumbly.  Add walnuts and mix.  Spoon over apple mixture and bake 30-40 minutes until apples are tender and top is golden brown.