| 3 lrg Jonagold or Braeburn apples, unpeeled, cored, sliced | | 1 cup fresh or frozen cranberries (see note) | | Juice of 12 lemon (2 tablespoons) | | 1/2 cup firmly packed brown sugar (divided) | | 1 1/2 tsp ground ginger (divided) | | 1/4 tsp salt, or to taste | | 1/2 cup old-fashioned oatmeal, uncooked | | 1/2 cup lightly toasted, chopped pecans (see note) | | 1/4 cup all-purpose flour | | 6 tbl unsalted butter, cut into small pieces (see note) | | Whipped cream or vanilla ice cream |
| | Heat oven to 375 degrees. Place apple slices and cranberries in 9 inch pie plate or casserole . Add lemon juice, 3 tablespoons of the brown sugar , 1/2 teaspoon of the ground ginger and salt ; toss to combine. Pat fruit to compress in plate; flatten top evenly. | | Combine oatmeal, nuts, flour , remaining brown sugar and remaining 1 teaspoon ginger in medium bowl. Cut in butter using pastry blender, 2 knives or fingers to distribute butter evenly. Sprinkle topping evenly over fruit; press down lightly. | | Bake until topping is golden and fruit is soft when pierced with sharp knife, 50 to 60 minutes. Serve with whipped cream or ice cream . | | Note: Dried cranberries or tart cherries can be substituted for fresh. | | Rehydrate in very hot water about 30 minutes. Drain well. | | Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them. | | Note: Use real butter or stick margarine . Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results. |
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