APPLE-CRANBERRY CRISP

Apple-Cranberry Crisp image

Yield Makes 8-10 servings

Number Of Ingredients 15

1 cup all purpose flour
1 cup old-fashioned oats
2/3 cup (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature
5 large Jonathan apples (about 2 1/2 pounds), peeled, sliced
4 Granny Smith apples (about 2 pounds), peeled, sliced
2 cups fresh or frozen cranberries
3/4 cup sugar
6 tablespoons all purpose flour
1 1/2 teaspoons ground cinnamon
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
1 cup sugar
1/2 cup water
1 cup whipping cream
1/2 cup (1 stick) unsalted butter, cut into pieces

Steps:

Mix first 3 ingredients in bowl. Add butter; rub with fingertips until mixture resembles coarse meal.
Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Mix apples, cranberries, sugar, flour and cinnamon in large bowl. Add 6 tablespoons butter and toss. Transfer to dish.
Crumble topping over fruit. Bake until apples are tender, about 1 1/4 hours. Cool slightly. Serve with sauce.
Stir sugar and water in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with brush dipped into water and swirling pan. Remove from heat. Gradually add cream (mixture will bubble vigorously). Stir over low heat until caramel melts. Add butter and stir until melted. Let cool slightly. Serve Caramel Sauce warm.

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