Cranberry Apple Crisp

Round two of our epic battle of the berries, is...
..the rustic,
..the sweet,
..the tart,
..the beautiful and divine...

the CRANBERRY APPLE CRISP!

So remember how I told you to give yourself a gift this holiday season, and let it be the pear cranberry and gingersnap crumble?
I changed my mind.
Let it be the pear cranberry and gingersnap crumble AND this cranberry apple crisp.
You need both.
It's no big deal.
Just make them and sit in the kitchen and eat them both straight out of the oven. With ice cream. By yourself.
Or you can share, I guess.
I mean it is Christmas, after all.



Cranberry Apple Crisp
(adapted slightly from a recipe from Janet)

4 large granny smith apples, peeled and cored and sliced 1/2"
1 1/2 cup fresh cranberries
3/4 cup plus 1 tbsp firmly packed brown sugar
1/2 cup flour
1/2 cup oats
3/4 tsp plus 1/2 tsp cinnamon
3/4 tsp nutmeg
1/3 cup softened butter

Preheat oven to 375 degrees. Butter a square baking pan. Butter a square baking dish. Place apple slice and cranberries in the pan, and mix with 1 tbsp sugar and 1/2 tsp (or more) of cinnamon.
In a separate bowl, mix remaining brown sugar, flour, oats, remaining cinnamon, nutmeg, and softened butter until incorporated and small chunks begin to form.
Take a small handful of topping and toss it into sugared apple/cranberry mixture.
Spread the rest of the topping mixture over the fruit.
Bake for about 30 minutes, or until topping is golden brown and fruit is bubbling.
Serve hot with ice cream!!