As it cooks, the cranberries bleed into the filling, giving a gorgeous color and even better flavor. The assorted apples used here can be a mix of Golden Delicious and Granny Smith, which works great if you don’t have a big selection. Others that work well include Honeycrisp, Pink Lady, Jonagold, Empire, Orin, Braeburn and Cortland.
- 4 pounds assorted apples
- 12 tablespoons (1½ sticks) cold, unsalted butter
- 7 tablespoons flour, divided
- ¾ cup lightly packed light brown sugar
- ½ teaspoon salt
- ¾ cup rolled oats (also called “old-fashioned” oats)
- ¾ cup roughly chopped walnuts or pecans
- 1 (12-ounce) bag cranberries (fresh or frozen)
- ⅔ cup sugar
- 2 tablespoons fresh-squeezed orange juice
- 1 teaspoon grated orange zest
Peel and core apples, and cut into 1-inch chunks. Set aside. Cut butter into small cubes, and set aside. Preheat oven to 375°F. In food processor, pulse butter, 4 tablespoons flour, brown sugar, salt, oats and nuts until just holding together, but still chunky. Set aside.
In large bowl, combine apples, cranberries, sugar, 3 tablespoons flour, juice and zest with your hands. Transfer to 13” x 9” baking pan (or 3-quart casserole dish). Make sure cranberries don’t all fall to bottom. Sprinkle crumb topping evenly over top, covering filling without packing down.
Bake for 1 hour, or until topping turns deep brown and juices bubble. If topping starts to burn, lay aluminum foil loosely over top. Let cool at least 20 minutes. Serve warm or at room temperature with whipped cream or vanilla ice cream, if desired. Serves 8–12.
On the sweeter side of cranberry—dishes such as apple-cranberry crisp—Reggie Narito, master sommelier and wine director for LA’s new 71Above restaurant, turns to Banfi’s Rosa Regale NV Brachetto d’Acqui. “This fizzy red displays bright cherry and cranberry notes with crisp acidity and just a hint of residual sugar.”