Apple Crisp With Dried Cranberries



  1. 1 cup coarsely chopped pecans
  2. 34 cup all-purpose flour
  3. 12 teaspoon ground cinnamon
  4. 14 teaspoon ground nutmeg
  5. 14 teaspoon ground allspice
  6. 18 teaspoon ground cloves
  7. 1 pinch salt
  8. 34 cup quick-cooking rolled oats
  9. 12 cup granulated sugar
  10. 12 cup firmly packed light brown sugar
  11. 34 cup unsalted butter, chilled, cut into small pieces
  12. 8 golden delicious apples, about 2 1/2 lbs total weight
  13. 3 tablespoons fresh lemon juice
  14. 12 cup dried cranberries


  1. Preheat oven to 350F Butter a 9x12-inch oval baking dish.
  2. Spread pecans on a baking sheet and bake until lightly toasted 5-7 minutes.
  3. Remove from the oven and let cool.
  4. FOR THE TOPPING: In a large bowl, stir together the flour, cinnamon, nutmeg, allspice, cloves and salt.
  5. Add the toasted pecans, rolled oats, granulated sugar, brown sugar and butter.
  6. Using your fingertips, rub the mixture together until it resembles coarse crumbs.
  7. Set aside.
  8. FOR THE FILLING: Peel, Halve and core the apples, then cut lengthwise into slices 1/2-inch thick.
  9. Place in a bowl, immediately.
  10. Add the lemon juice and dried cranberries and toss to coat with juice.
  11. Pour the filling into prepared dish leveling the surface.
  12. Sprinkle the topping evenly over the fruit, pressing down on it lightly and leaving about 1/4-inch space between the topping and the pan sides.
  13. Bake until the topping is golden brown and bubbling 40-45 minutes, covering the top with aluminum foil if the crust begins to over brown.
  14. Transfer to a rack and let cool for 15 minutes before serving.