Cranberry Apple Betty Crisp

Serves 6 · 20 min prep · 45 min cook

Ingredients

• 2.5 lb tart apples
• 2 cups fresh or frozen cranberries
• 2/3 cup granulated sugar
• 1/2 cup light brown sugar
• 1 tbsp orange zest
• 1.5 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp kosher salt
• 1 cup all-purpose flour
• 1 cup old-fashioned rolled oats
• 3/4 cup cold unsalted butter
• 1/2 cup chopped pecans
• 1 tsp vanilla extract

Instructions

1. 1Heat the oven to 375°F and lightly butter a 9-by-13-inch baking dish.
2. 2Peel and slice the apples into thin wedges and combine them in a large bowl with the cranberries.
3. 3Add the granulated sugar, half the brown sugar, orange zest, cinnamon, ginger, and the salt; toss until the fruit is evenly coated and beginning to release juices.
4. 4Spread the fruit mixture evenly in the prepared dish.
5. 5In a separate bowl, stir together the flour, oats, remaining brown sugar, and remaining salt.
6. 6Cut the cold butter into small cubes and work it into the dry mixture with your fingertips or a pastry blender until large, pea-sized clumps form and the mixture looks sandy yet holds together when squeezed.
7. 7Stir in the pecans and vanilla so the streusel is fragrant and studded.
8. 8Scatter the crumb topping generously and evenly over the fruit, covering most of the surface but leaving a few gaps for steam.
9. 9Bake on the center rack for 40 to 45 minutes until the topping is deeply golden, the cranberries have burst, and thick juices bubble the edges.
10. 10If the top browns too quickly, tent loosely with foil for the last 10 minutes.
11. 11Cool at least 20 minutes so the filling sets into a spoonable consistency.
12. 12Scoop into bowls while still warm, making sure each serving gets both tart fruit and buttery oat crumbs.