[Sarah Edwards] did not permit this soul communion to interfere with her daily duties and tasks, but somewhere in her busy schedule there was always time for a quiet walk with God. The children early learned to respect their father’s study hours, but they also recognized these times which were necessary for their mother, these moments when she needed to be alone to lose herself in God. They sensed their mother was Martha; but also she was Mary who sat at the feet of her Lord.

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
Fruits, Grains		Dessert, Fruits	6	Servings

INGREDIENTS

1 1/2	lb	Cooking apples
1/4	c	Raw sugar
1 1/2	c	Fresh cranberries
		Crumble
1/3	c	Butter or margarine
1/2	c	Sunflower seeds
1/4	c	Raw cane or demerara sugar
1 1/4	c	Whole-wheat flour
1	c	Oatmeal

INSTRUCTIONS

* Serve hot with natural yogurt or serve cold with ice cream
1.  Peel, core and dice the apples.  Measure about 4 3/4 cups.
2.  Cook in a saucepan with the sugar and about 2 tbs water until slightly
softened.
3.  Add the cranberies and cook for a further minute. Remove from heat.
4.  Melt butter or margarine and add the sunflower seeds. Fry gently for a
few minutes.
5.  Meanwhile, mix together the other ingredients in a large bowl, rubbing
in the sugar if lumpy.
6.  Pour in the butter and sunflower seeds and combine to form a loose
mixture.
7.  Place the fruit in a large, shallow ovenproof dish and sprinkle the
crisp topping over.
8.  Cook at 350&deg;F for about 40 minutes or until the top is golden and
crisp.
Time:  Preparation takes about 20 minutes; cooking takes about 50 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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