Apple-Cranberry Crisp

The beauty of this rustic dessert is how simple it is to pull together. Make an extra batch of the easy crisp topping and freeze it in a zippered plastic bag — that way, you’re ready at a moment’s notice to bake up a comforting fall dessert.

 

Apple-Cranberry Crisp

 

1 cup (3 oz./90 g.) rolled oats

3/4 cup (3 oz./90 g.) all-purpose flour

1/2 cup (3 1/2 oz./105 g.) firmly packed light brown sugar

3/4 tsp. ground cinnamon

1/4 tsp. salt

1/2 cup (4 oz./125 g.) unsalted butter, cut into pieces

1/3 cup (1 1/3 oz./40 g.) chopped walnuts

1/3 cup (3 oz./90 g.) granulated sugar

1 Tbs. cornstarch

3 lb. (1.5 kg.) apples, peeled, cored and sliced

1 cup (4 oz./125 g.) fresh or frozen cranberries

 

Preheat oven to 375 degrees F (190 degrees C).

 

In a bowl, combine oats, flour, brown sugar, cinnamon and salt and stir to mix well. Scatter in butter pieces. Using an electric mixer fitted with paddle attachment on low speed, or with your fingertips, mix or rub in butter until uniform coarse crumbs form and mixture begins to come together. Stir in chopped walnuts.

 

In a large bowl, whisk together granulated sugar and cornstarch until well blended. Add apples and cranberries and toss to coat and mix well. Pour fruit into a 9-inch (23-cm.) square or round baking dish. Sprinkle evenly with oat mixture.

 

Bake until topping is golden brown and apples are tender when pierced with a knife, 50-60 minutes. Transfer to a wire rack and let crisp rest for at least 15 minutes before serving. Serve warm or at room temperature. Serves 10.