Apple Cranberry Crisp

Ingredients

• 6 Granny Smith apples, sliced (900 g)
• 1 1/2 cups cranberries (150 g)
• 1/2 cup sugar (100 g)
• 2 tablespoons lemon juice (30 g)
• 2 tablespoons cornstarch (16 g)
• 1 teaspoon cinnamon (3 g)
• 1/4 teaspoon ginger (1 g)
• 1/4 teaspoon kosher salt (1 g)
• 1 1/2 cups rolled oats (135 g)
• 1 cup all-purpose flour (120 g)
• 3/4 cup packed brown sugar (165 g)
• 3/4 cup chopped pecans (85 g)
• 1/2 cup unsalted butter, melted (113 g)

Instructions

1. Heat oven. Place a rack in the center of the oven and heat it to 350°F. Butter a 9-by-13-inch baking dish thoroughly. Set it on a rimmed sheet pan if you want protection from bubbling juices.
2. Mix filling. Combine apples, cranberries, sugar, lemon juice, cornstarch, one-half teaspoon cinnamon, ginger, and one-eighth teaspoon salt in a large bowl. Toss until no cornstarch pockets remain and each apple slice is lightly coated. Scrape the fruit and every drop of juice into the prepared dish.
3. Make topping. In the empty bowl, stir oats, flour, brown sugar, pecans, remaining cinnamon, remaining salt, and melted butter with a fork until moist clumps form. No dry flour should remain. Squeeze a small handful: it should hold briefly, then crumble when tapped. Scatter it loosely over the fruit.
4. Bake crisp. Bake for 32 to 38 minutes, until the topping is deep golden brown and thick fruit juices visibly bubble around the edges. If the oats darken too quickly, tent the dish loosely with foil for the final ten minutes; never seal it tightly.
5. Cool and serve. Transfer the dish to a rack and rest it uncovered for 20 minutes, allowing the cornstarch-thickened juices to settle into a syrupy filling. Spoon the warm crisp into bowls. Add vanilla ice cream or softly whipped cream immediately before serving.

Notes

• Use a 9-by-13-inch dish; a deeper casserole slows topping browning and may need extra time before the fruit juices visibly bubble.
• Fresh or frozen cranberries work. Add frozen berries directly from the freezer, and allow the crisp to cool fully so the cornstarch-set filling thickens properly.
• For a nut-free topping, replace pecans with an equal amount of rolled oats; do not add flour, which makes the crumble heavy.

Nutrition Facts