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How to make it

  • Pre-heat oven to 350F degrees. Use an 8" square glass baking pan or any 2 quart glass casserole dish. (Or ceramic, no metal) No need to grease pan.
  • Mix together the topping ingredients, and rub the butter with a pastry cutter or with your hands until it's the size of small peas. You can make this early and keep refrigerated.
  • Peel, core, and slice apples into 1/4" slices. Toss apples with lemon juice in a large bowl (not metal).
  • In another bowl, mix white sugar and orange zest together with a fork, until the zest is broken up and the sugar mostly turns a pale orange. Mix in the cornstarch and add cranberries to coat (no need to thaw if using frozen).
  • Add the cranberry mixture to the apples and toss to coat. Add it to the baking dish and sprinkle with the topping. Bake for 45-55 minutes, just until the topping is golden and fruit is bubbling around the edges. Cool for at least 25 minutes, and serve with ice cream or whipped cream if desired.
  • ~Pear and ginger version~
  • Replace the 6 apples with pears, I like Bartlett or Anjou. And add 1/4 tsp of dried ginger to the crisp topping. For more ginger flavor add 1 T. of chopped candied ginger or preserved sweet ginger in syrup in the fruit filling. Leave out the lemon juice. You can also leave out the orange zest and use 1 tsp of vanilla instead.

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