{Sweet Friday} Fresh Cranberry and Apple Crisp with Oatmeal Pecan Topping

There seem to be a million and one apple crisp recipes out there this time of year, but with good reason.  I can't think of a dessert that screams "fall" more than apple crisp.

What's so special about this version?  I also include the other ubiquitous New England fall-harvest fruit, the cranberry.  The fresh cranberries in this crisp soften and almost melt into the apples, adding a lovely tart layer to the sweet apples.  The bright ruby color is just downright gorgeous peeking out from underneath the golden, craggy topping.

And let's talk about that topping.  It's like the butteriest of oatmeal cookies crumbled up on top of the jewel-toned filling.  Except somehow better.  I snitched a few bites before it even hit the oven and after it came out, what can I say?  A gal can only exercise so much will power.

Find yourself something vanilla to scoop on top - ice cream, gelato, vanilla whipped cream - and start your weekend off with a little fall dessert indulgence.

Fresh Cranberry and Apple Crisp with Oatmeal Pecan Topping
Ingredients
Filling
16 oz. package fresh cranberries
1 1/4 lbs. apples (about 3), peeled, cored, and cut into 1/2" cubes
3/4 c. sugar 
2 tbsp. apple cider, apple juice, or water

Topping
1 c. dark brown sugar
1 c. old fashioned oats
1 c. pecans, chopped
3/4 c. flour
1/4 tsp. salt
1/2 c. (1 stick) cold unsalted butter, cut into pieces

Preheat oven to 375º.

Combine cranberries, apples, sugar, and cider in a medium saucepan.  Bring to a boil, lower heat, and simmer, stirring often, until cranberries have started to burst and the juices have thickened slightly.  Transfer filling to a square glass baking dish.

While filling is boiling, mix brown sugar, oats, pecans, flour and salt in a large bowl.  Add butter cubes and use a pastry cutter or forks to break up the butter.  Using hands, squeeze the mixture together several times until it starts to stick together in clumps.  Sprinkle over the prepared filling.

Bake until the filling bubbles thickly and the topping is crisp and deep golden in color, about 40 minutes.  Let cool and serve.

Click here for a printable recipe.