Apple Crisp with Dried Cranberries

By Kmac_4

Ingredients

• INGREDIENTS
• For the Topping
• 1 C coarsely chopped pecans
• 3/4 C flour
• 1/2 t ground cinnamon
• 1/4 t nutmeg
• 1/4 t allspice
• 1/8 t ground cloves
• Pinch of salt
• 3/4 C quick cooking rolled oats
• 1/2 C sugar
• 1/2 C firmly packed light brown sugar
• 3/4 C unsalted butter, chilled, cut into small pieces
• FOR FILLING
• 8 apples, about 2 1/2 lbs.
• 3 T fresh lemon juice
• 1/2 C dried cranberries

Details

Servings 6

Preparation

Step 1

Preheat oven to 350 degrees. Butter a 9 x 12 oval baking dish.

FOR THE TOPPING
Spread the pecans on a baking sheet and bake until lightly toasted, 5-7 minutes. Remove from oven and let cool.

In large bowl, stir together flour, cinnamon, nutmeg, allspice, cloves and salt. Add toasted pecans, rolled oats, sugar, brown sugar and butter. Using your fingertips, rub the mixture together until it resembles coarse crumbs. Set aside.

FOR THE FILLING:
Peel, alve and core the apples. Then cut lengthwise into slices 1/2 inch thick. Place in a bowl, immediately add lemon juice and dried cranberries and toss to coat with juice. Pour the filling into the prepared dish, leveling the surface. Sprinkle the topping evenly over the fruit, pressing down lightly. Leave 1/4 inch space between the topping and the pan sides.

Bake until the topping is golden brown and bubbling. 40-45 minutes. Cover with foil if it browns too fast.