Ingredients
- tablespoon unsalted butter, at room temperature
- cup srolled oats
- 1/2 cup sall-purpose flourspooned into measuring cup and leveled-off
- 1/3 cup s(packed) light brown sugar
- 1/2 teaspoon salt
- 1/2 sticks (12 tablespoon s) unsalted butter, melted
- large baking apples, peeled, cored and slice d 1/4-inch (6-mm) thick
- cup s (8 oz) fresh or frozen cranberries
- 1/3 cup sgranulated sugar
- tablespoon scornstarch
- teaspoon sground cinnamon
Instructions
- Preheat the oven to 375°F. Butter a 3 quart, or 9 x 13 inch (22x33 cm), baking dish.
- To make the topping, mix the oats, flour, brown sugar and salt together in a bowl. Stir in the melted butter, then press the topping together with your hands to form small clumps. Put the topping in the freezer while you assemble the filling.
- To make the fruit filling, toss the apples, cranberries, sugar, cornstarch and cinnamon together in a large bowl. Transfer the filling to the prepared pan and spread it out, pressing the fruit down into the corners.
- Press the oat crumble evenly over the fruit, then bake for 60 to 70 minutes, or until the crumble is lightly golden and the filling is bubbling up in the corners. Cool for about 20 minutes to temper the heat before serving, then top with vanilla ice cream or sweetened whipped cream.
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