Ingredients:

  • 4 medium Tart Apples (e.g., Granny Smith), peeled, cored, and sliced
  • 2 medium Sweet Apples (e.g., Honeycrisp), peeled, cored, and sliced
  • 1 cup Fresh or Frozen Cranberries
  • 1/3 cup Granulated Sugar (for filling)
  • 2 Tbsp All-Purpose Flour (for filling)
  • 1 Tbsp Lemon Juice
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1 cup All-Purpose Flour (for topping)
  • 1 cup Rolled Oats (Old-Fashioned)
  • 1/2 cup Light Brown Sugar, packed
  • 1/4 cup Granulated Sugar (for topping)
  • 1/2 cup (1 stick) Unsalted Butter, very cold and diced
  • 1/2 tsp Coarse Salt (Kosher or Sea)

Instructions:

  1. Prepare the Crumble Topping: Whisk together the flour, oats, brown sugar, granulated sugar, and salt in a large mixing bowl.
  2. Add the Butter: Scatter the cold, diced butter over the dry ingredients.
  3. Create the Crumble: Use your fingertips or a pastry blender to quickly rub the butter into the dry ingredients until the mixture resembles coarse, uneven pebbles, with some pea-sized chunks remaining. Do not overmix.
  4. Chill the topping mixture in the refrigerator while preparing the filling.
  5. Prepare the Fruit Filling: Preheat the oven to 375°F (190°C) and lightly grease a 9x9 inch baking dish.
  6. Combine Fruit and Acid: Place the sliced apples and cranberries into a separate large bowl. Drizzle with lemon juice and toss gently.
  7. Mix Dry Flavourings: In a small bowl, combine the filling sugar, flour, cinnamon, and nutmeg.
  8. Coat the Fruit: Sprinkle the sugar/spice mixture over the fruit. Toss thoroughly until the fruit is evenly coated.
  9. Assemble: Pour the fruit mixture into the prepared baking dish, spreading it into an even layer.
  10. Top: Retrieve the chilled crumble mixture and evenly distribute it over the fruit filling. Do not pack it down.
  11. Bake: Place the crisp in the preheated oven for 40 to 45 minutes.
  12. Check for Doneness: The crisp is ready when the topping is deeply golden brown and the fruit filling is visibly bubbling heavily around the edges and through the topping.
  13. Rest: Remove from the oven and allow to rest for at least 10 minutes before serving. This allows the sauce to thicken slightly.