Cinnamon: Cinnamon comes from the bark of a tropical evergreen, just like its cousin cassia. It has an ancient pedigree, even being used to embalm a few pharaohs. That may not sound appetizing, but it has been found to be good for the heart, the stomach and the joints. Not impressed yet? Well consider that it also seems to mimic insulin and therefore helps diabetics moderate their sugar levels. So don't be shy with this tasty and healthy spice.

Apple-Cranberry Crumb Pie

prep time: 10
cook time: 85


  • topping:
  • 1 cup all purpose flour
  • 1/2 cup (packed) golden brown sugar
  • 1/3 cup old-fashioned oats
  • 3/4 teaspoon ground cinnamon
  • filling:
  • 4 large Granny Smith apples, peeled, cored, cut into 0.75 inch pieces (about 1 1/4 quarts)
  • 1 16 ounce can whole-berry cranberry sauce
  • 3/4 cup sugar
  • 1 teaspoon cornstarch
  • 1 9 inch deep-dish frozen pie shell, unthawed
  • Vanilla ice cream


Make topping:

Mix first 4 ingredients in medium bowl. Add butter, rub in with fingertips until mixture resembles coarse meal. Set aside.

Make filling:

Place baking sheet in oven and preheat to 350 degrees. Toss apples, cranberry sauce, sugar and cornstarch in large bowl until well blended.

Transfer apple-cranberry filling to frozen pie shell, mounding in center. Sprinkle topping over pie. Set pie on baking sheet in oven. Bake until apples are tender, juices bubble thickly and crust is golden, about 1 hour 10 minutes. Transfer to rack. Cool 15 minutes. Serve warm with vanilla ice cream.