I knew I wanted to eat a crisp so I looked through my books and found one in Baking by Dorie Greenspan that looked easy and delicious. I changed it a little based on what I did and did not have in the cupboard. It's the perfect balance between sweet and tart.
Topping
3/4 c flour
1/2 c light brown sugar
1/2 cup oats
1 teaspoon cinnamon
1 stick of cold unsalted butter, cut into 4 pieces
1 teaspoon salt
Filling
4 medium apples, peeled, cored and cut into 1/2 inch chunks (I used Granny Smith)
1 cup fresh or frozen cranberries (I used frozen)
1/2 cup dried cranberries
2/3 cup sugar
1 tablespoon flour
Preheat oven to 375 degrees F.
Make the topping - combine all ingredients in a food processor and pulse just until the mixture forms big curds (about 1 minute).
Make the filling - Toss all the ingredients together in a 9 inch pie plate and spoon the topping over it. Bake for 40 - 45 minutes or until the topping is golden. Let it stand for 15 - 20 minutes before serving. I served it with vanilla bean ice cream.
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