I like lots of topping so I doubled the topping ingredients for this recipe, but that is optional. Use only Granny Smith apples for this. Serve this warm topped with ice cream, it is so good!..................... To Chef#1440179 this recipe WILL fit into a 13 x 9-inch pan it has been made many times before posting!!!
- Ready In:
- 1hr 25mins
- 1 cup flour
- 1 cup old fashioned oats
- 2⁄3 cup brown sugar
- 1⁄2 cup cold butter
- 8 -9 granny smith apples, peeled, cored and sliced
- 2 cups cranberries (fresh or frozen)
- 1 1⁄4 cups sugar
- 7 tablespoons flour
- 1 1⁄2 teaspoons cinnamon
- 1 pinch nutmeg (optional)
- 7 tablespoons cold butter, cut into pieces
- Set oven to 350 degrees.
- Butter a 13 x 9-inch baking pan.
- For the topping: Mix the flour, oats and brown sugar together until well combined.
- Add in the cold butter and mix with fingers until it resembles coarse meal; place in the refrigerator while preparing the fruit layer.
- To make the fruit: mix apples, cranberries, sugar, flour and cinnamon in a large bowl.
- Add in the 7 tablespoons cold butter pieces and toss to combine.
- Transfer to prepared baking dish.
- Crumble the topping over fruit.
- Bake for about 1 hour, or until apples are desired tenderness.
- Cool slightly and serve with ice cream.
- **NOTE** if you find that the topping is over-browning, then cover with foil.
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I think it's about time I gave this recipe a review. I've been using this for about two years now. I make it for just about any occasion (or sometimes for no reason at all) between October and January, and it has never failed to delight anyone who has tasted it. As suggested, I add a little lemon juice to the fruit mixture, and that just takes it over the top. When it comes out of the oven, I let it sit for 20 minutes or so (at home I have to guard it) for the filling to set up. On it's own it's fantastic; with a little vanilla ice cream on top, it's transcendent!<br/><br/>Couldn't give it less than 5 stars.1Reply
Surprised no one mentioned it but a 9"x13" pan is way too small. Especially if you double the recipe for the topping as some of you have suggested. It is most disconcerting when, in the middle of a recipe, you have to make changes. Please people, do not post recipes unless you are absolutely sure you have covered all the bases. You have an unsuspecting audience out there, be kind.Reply
DELISH! I cut the recipe in half, except for the topping, and cooked it in an 8x8 pan. Also, I used Brown Sugar Splenda and whole wheat flour in the topping...just to feel less guilty about eating it all. It was so good! I would add Pecans to the topping next time. We ate it with Pumpkin Ice Cream. Yum!1Reply