Apple Crisp with Dried Cranberries

By Kmac_4

Serves 6

Ingredients

• Topping:
• 1 C coarsely chopped pecans
• 3/4 C flour
• 1/2 t cinnamon
• 1/4 t nutmeg
• 1/4 t allspice
• 1/8 t 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 and cut into small pieces
• For Filling:
• 8 Golden Delicious apples, about 2 1/2 pounds
• 3 T fresh lemon juice
• 1/2 C dried cranberries

Preparation

Step 1

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

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

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

For the filling:
Peel, halve and core the apples, then cut lengthwise into slices. Place in a bowl, immediately add the lemon juice and dried cranberries and toss to coat with the juice. Pour the filling into the prepared dish. Sprinkle the topping evenly over the fruit, pressing down on it lightly and leaving about 1/4 inch space between the topping and the pan sides.

Bake until the topping is golden brown and bubbling, 40-45 minutes, covering the top with aluminum foil if the crust begins to overbrown.