Apple Cranberry Crisp with Pecan Crumble

For the topping:

• 1/2 cup cold unsalted butter

• 1/2 cup brown sugar

• 1/2 cup sugar

• 1/2 cup flour

• 1 cup chopped pecans


For the filling:

• 2 lbs. mixed variety apples, peeled, cored, cut into 1-inch cubes (We recommend equal parts Macintosh, Cortland, Granny Smith)

• 2 cups fresh cranberries

• 2/3 cup sugar

• 2/3 cup (packed) light brown sugar

• 1/3 cup flour

• Zest and juice of one lemon

• Zest of one orange

• 1 tsp ground cinnamon

• 1/2 tsp salt

• ¼ tsp ground anise seed (optional)

Preheat oven to 375°F.  For the topping, combine the brown sugar, sugar, and flour in a large bowl. Add the cold butter and cut the butter into the mixture with a pastry cutter. Incorporate until the mixture is the texture of sand and the butter is in pea sized pieces. Set topping aside (preferably in a refrigerator) while you prep the filling. For the filling, combine cranberries, sugar, brown sugar, flour, lemon zest, orange zest, cinnamon, salt and anise in a large bowl; stir to blend. Prepare the apples and use the lemon juice to keep them from turning brown. Add apples and lemon juice to the rest of the mixture and mix well to incorporate. Transfer filling to a deep baking dish.  Sprinkle the topping in an even layer over the top. Bake until apples are tender, juices bubble at the edges and topping is crisp and golden, about 1 hour. Cool completely. Serve warm with vanilla or cinnamon ice cream.

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