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Cranberry Apple Crisp (a different version)
Topping:
1 C flour
1/2 C oatmeal
1/2 C brown sugar, packed
1 t ground cinnamon
1 pinch salt
1/2 t ground allspice
1/2 C unsalted butter, cut into pieces
Filling:
2 1/2 lb. Granny Smith apple, cut into slices
1 C fresh cranberries
1/3 C sugar
3 T fresh lemon juice
1/2 t cardamom
1 T lemon zest
1/2 t ground nutmeg
3 T Calvados (or lemon juice or brandy)
Topping: Mix together all ingredients except butter in a bowl. Add butter and rub using fingers until mixture begins to clump.
Filling: Butter a 10-in pie dish. Place apples in a large bowl, sprinkle with Calvados, mix in cranberries, sugar, lemon juice, zest, cardamom, and nutmeg. Move all to pie dish.
Sprinkle topping over apples. Bake about 45 minutes at 375 degrees.
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