This is the recipe I made the other day. I usually just throw this kind of thing together, but I needed to reconstruct the recipe for a cooking chum on an e-mail discussion list, so I thought I'd post it here too. The apples take on a lovely rosy hue from being baked with the cranberries.
Apple-Cranberry Crisp
3 Granny Smith apples, peeled and sliced 1/4 inch thick
1 Braeburn apple, peeled and sliced 1/4 inch thick
1 tbsp lemon juice
2 tbsp white sugar
3 tbsp brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1 tbsp unsalted butter
2 cups fresh cranberries
Topping:
3 tbsp brown sugar
1 tbsp white sugar
1/2 cup chopped walnut pieces
1 tsp cinnamon
1/2 cup all purpose flour
1/4 cup melted butter
1 tsp vanilla extract
Preheat the oven to 425F
Toss the prepared apples with the lemon juice, sugars, and spices. Let
macerate for about 30 minutes or so. Drain the apples over a bowl to
catch the juices. Set the apples aside.
Pour juices into a small non-stick saucepan and add the butter. Over
medium high heat, reduce the juices by about half.
Stir the cranberries into the apples. Place the fruit in a 9 or 10
inch pie plate. Pour the reduced juices over the fruit. Cover the pie
plate with foil and bake for 30 minutes.
Meanwhile, prepare the topping. Place the sugars, walnuts, cinnamon,
and flour in a food processor bowl and pulse to mix. Pour in the
melted butter and vanilla, and quickly pulse until the topping starts
to come together in clumps. You may need to push some of the topping
together to obtain the consistency you like. (You could also add some
oatmeal to the mixture.)
After the fruit has baked for 30 minutes, remove it from the oven,
remove the foil, and sprinkle the topping evenly over the surface. Put
it back in the oven for about 15 or 20 minutes until the topping
browns.
Serve warm with vanilla ice cream.
Serves 8.