Apple-Cranberry Crisp

Serves 6 · Use an 8-inch square baking dish

Tart cranberries and sweet apples make a simple fall dessert, finished with a buttery oat topping.

Ingredients

5 cups peeled, cored apples, sliced about ¼ inch thick

1 cup fresh or frozen cranberries, left whole

⅓ cup granulated sugar

1 tablespoon all-purpose flour

1 teaspoon ground cinnamon

1 tablespoon lemon juice

Oat topping

¾ cup old-fashioned rolled oats

½ cup all-purpose flour

½ cup packed light brown sugar

¼ teaspoon salt

6 tablespoons cold unsalted butter, cut into small cubes

Directions

Heat the oven to 375°F. Lightly butter an 8-inch square baking dish.

In a large bowl, toss the apples and cranberries with the granulated sugar, 1 tablespoon flour, cinnamon and lemon juice. Spread evenly in the dish.

In a separate bowl, combine the oats, ½ cup flour, brown sugar and salt. Rub or cut in the cold butter until the mixture forms coarse crumbs with some small clumps.

Scatter the topping evenly over the fruit. Set the dish on a rimmed baking sheet to catch any drips.

Bake for 40–50 minutes, until the topping is golden, the fruit bubbles around the edges and a knife slides easily through the apples. If the topping browns before the fruit softens, cover loosely with foil and continue baking.

Let stand for at least 15 minutes before serving. Serve warm on its own or with vanilla ice cream.

An original PVV recipe; not kitchen-tested. Baking time varies with the apples and baking dish.