(NAPSA)—The turning leaves and cooler temperatures create a perfect backdrop for entertaining with the delicious, natural sweetness of apples—especially when paired with the whole-grain goodness ofoats. Fall’s full flavors come alive in Apple-Berry Crumble Pie. There’s no tricky pastry, just a super simple pat-in-the-pan oat crust. Dried cranberries, lemon juice and cinnamon enhanceprepared apple pie filling. With or without a scoop of vanilla ice cream, it’s sure to becomea fall favorite. APPLE-BERRY CRUMBLEPIE 8 Servings 1% cups Quakeroats (quick or old fashioned, uncooked) 1 cup all-purpose flour % cup firmly packed brown sugar % teaspoon baking soda 10 tablespoons butter, melted 1 can (21 oz.) apple pie filling % cup dried cranberries 1% teaspoons lemon juice % teaspoon ground cinnamon Heat oven to 375F. Lightly spray 8 or 9-inch glasspie plate with cooking spray. In medium bowl, combine oats, flour, brown sugar and baking soda. Add melted butter; mix well. Set aside % cup oat mixture for topping. Press remaining oat mixture firmly onto bottom andsides of pie plate. Bake 10 to 12 minutesor until light golden brown.Coolslightly on wire rack. Using same bowl, stir together pie filling, cranberries, lemon juice and cinnamon. Spoonfilling over hot crust, spreading evenly. Sprinkle reserved oat topping evenly overfilling. Bake 18 to 22 minutes or until topping is golden brown. Serve warm or at room temperature. NUTRITION INFORMATION(% of recipe): Cal. 400, Fat 16g (Sat. Fat 9g), Chol. 40mg, Sodium 250mg, Carbs. 64g, Fiber 3g, Pro. 4g.
