One skillet, two fruits, and a brown-sugary oat topping will have you stealing a bite of this warm crisp right out of the pan. The crimson juices from the plump cranberries peek through the crunchy, coffee cake-like crust. Use a crisp apple-like Pink Lady or Haroldson, and don’t worry about peeling them completely. Leaving a little bit of the skin adds texture and saves time.
Ingredients:
Filling:
- 2 pounds apples (about 4 large)
- 1 tablespoon lemon juice
- 3/4 teaspoon cinnamon
- 1 1/2 tablespoons butter
- 1 1/2 cups cranberries, fresh or frozen
- 1/4 cup sugar
- 2 tablespoons cornstarch
Topping:
- 1 cup old fashioned rolled oats
- 3/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of cloves
- 1/4 teaspoon salt
- 6 tablespoons melted, unsalted butter
Directions:
Preheat oven to 400 degrees F.
Peel half of each apple, core, and thinly slice. Combine with lemon juice and cinnamon in a large bowl.
In a 10- or 11-inch skillet, melt butter over medium heat; stir in cranberries and cook for two minutes.
Add apples and sugar to the skillet, stirring to combine everything. The skillet will be quite full, but the fruit will reduce as it cooks. Increase heat to medium-high and continue cooking for 10 minutes.
Stir in cornstarch and stir for 2 minutes longer. Remove from heat.
While apples are cooking, make the topping by adding oats, flour, brown sugar, cinnamon, nutmeg, cloves, and salt to a bowl. Stir to combine, then add melted butter and mix until everything is coated with butter.
Distribute evenly over the top of the apples and cranberries. Bake for 30 minutes, until juices are bubbling and topping is browned.
Let cool for 10 minutes before serving. Leftovers will keep for 4 days in the refrigerator.
