1/2 cup all purpose unbleached flour
1/4 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon fresh or ground nutmeg
1/8 teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces
1/3 cup old-fashioned rolled oats
1/2 c. nuts, optional


6 Granny Smith or Golden Delicious Apples or other firm, tart-tasting apple (peeled, cored, and cut into 1 inch chunks)
1/2 c. dried cranberries
Zest and Juice of 1 lemon
3 tablespoons granulated sugar

Preheat oven to 375 F. Butter a 9 x 13 inch baking dish. You can also make this wonderful dessert in 8 individual ramekins.

For your topping: Place all the topping ingredients (flour, sugars, spices, butter, oats (and nuts if you choose) in a food processor and process until the mixture is crumbly. Set aside while you prepare the filling.

For your filling: Place the apple chunks in your baking dish, along with the cranberries (if using) and lemon zest. Toss with the lemon juice and sugar. Spread the topping evenly over the apples.

Bake for approximately 30-40 minutes (20 – 25 minutes for individual ramekins) or until bubbly, and the topping is golden brown. Remove from oven and place on a wire rack to cool for about 30 minutes before serving.

Serve with a nice spoonful of vanilla bean ice cream. Be sure to refrigerate any leftovers, if you have any…smile. It’s always nice to reheat before serving.

Try my Cinnamon Ice Cream with your Apple Cranberry Crisp!