# Components:
→ Fruit Filling
01 - 4 large apples (about 800 g), peeled, cored, and sliced
02 - 1 ½ cups (150 g) fresh or frozen cranberries
03 - ½ cup (100 g) granulated sugar
04 - 1 tablespoon (8 g) all-purpose flour
05 - 1 teaspoon ground cinnamon
06 - ½ teaspoon ground ginger
07 - ¼ teaspoon ground nutmeg
08 - Zest of 1 orange
09 - 2 tablespoons (30 ml) orange juice
→ Crisp Topping
10 - ¾ cup (90 g) all-purpose flour
11 - ½ cup (50 g) rolled oats
12 - ½ cup (100 g) light brown sugar, packed
13 - ½ teaspoon ground cinnamon
14 - ¼ teaspoon salt
15 - ½ cup (115 g) unsalted butter, cold and cubed
16 - ½ cup (60 g) chopped pecans or walnuts (optional)
# Directions:
01 - Preheat oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) square or round baking dish.
02 - In a large bowl, combine the sliced apples, cranberries, granulated sugar, all-purpose flour, ground cinnamon, ground ginger, ground nutmeg, orange zest, and orange juice. Toss until fruit is evenly coated, then transfer into the prepared baking dish.
03 - In a separate bowl, whisk together all-purpose flour, rolled oats, light brown sugar, ground cinnamon, and salt. Incorporate the cold unsalted butter cubes using a pastry blender or your fingertips until the mixture achieves a coarse crumb consistency. If desired, stir in chopped nuts.
04 - Evenly distribute the crisp topping over the fruit mixture. Bake for 40 minutes, or until the topping is golden brown and the fruit filling is bubbling.
05 - Allow the crisp to cool slightly before serving. Present warm, optionally accompanied by vanilla ice cream or whipped cream.
