Apple Cranberry Crisp

By Leite's Culinaria

Ingredients

1 cup rolled oats
3/4 cup all-purpose flour
1/2 cup light brown sugar (firmly packed)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 stick (4 oz) unsalted butter (cold, cut into small pieces)
1/2 cup pecans or walnuts (chopped (optional))
1/3 cup granulated sugar
2 teaspoons lemon zest
2 teaspoons cornstarch
2 pounds baking apples (such as Honeycrisp or Granny Smith, peeled, cored, and sliced )
1 cup fresh or frozen cranberries

Prep Time20mins
Cook Time65mins
Servings8

Instructions

Make the topping

Crank up the oven to 375°F (190°C).

Mix the oats, flour, brown sugar, cinnamon, ginger, and salt together in a large bowl.

Add the butter and use a pastry blender or your fingers to mix the butter into the dry ingredients until the mixture is crumbly. Stir in the nuts, if using.

Make the filling

Dump the sugar into a large bowl. Add the lemon zest and use your fingertips to rub the lemon zest into the sugar until fragrant. Whisk in the cornstarch.

Add the apples and cranberries to the sugar and stir to coat well. Scrap the fruit into a 2 1/2-quart baking dish. Scatter the topping evenly over the fruit, making sure that all of the apples and cranberries are covered.

Bake until the apples are tender when poked and the topping is golden brown, 50 to 60 minutes. Let the crisp cool on a wire rack for at least 15 minutes before serving.

Serve warm or at room temperature.