Apple Cranberry Ginger Crisp

Apple Cranberry Ginger Crisp

Makes 8 – 10 servings

Filling

7 cups Cortland or Granny Smith apples, peeled and sliced 

2 cups fresh cranberries (frozen works too) 

1 cup packed dark brown sugar

3 tablespoons all-purpose flour

2 tablespoons fresh squeezed lemon juice

1 tablespoon finely grated fresh ginger  

1 ½ teaspoons ground cinnamon

Pinch of sea salt

Topping

1 cup all-purpose flour

1 cup old-fashioned oats

½ cup packed dark brown sugar

1 tablespoon lemon zest

¼ cup finely chopped pecans

¾ cup frozen butter

Handful fo fresh mint, to serve

Vanilla ice cream, to serve

1. Preheat an oven to 400 degrees F.
2. In a large bowl, combine all of the filling ingredients and mix well. Make sure all those flavours combine, hang, and get cozy with each other. Set aside. Awesome.
3. In a separate bowl, combine flour, oats, brown sugar, and lemon zest, and mix well. Using a box grater, grate the frozen butter into the flour mixture, then use your fingertips to work the butter into the flour until it’s crumbly and combined (and pea-sized butter/flour shapes form).
4. Pour the apple mixture into a large high-sided baking dish, then top with the crisp mixture. Bake for 40 – 50 minutes, or until the crisp is golden brown and the apples are bubbling. Top with fresh mint, and serve warm with vanilla ice cream (because, of course).