Ingredients:
Filling:
3 Fuji apples, peeled, cored, and diced
2 Granny Smith apples, peeled, cored, and diced
2 cups fresh cranberries (can be frozen)
6 tablespoons granulated sugar
1 teaspoon ground cinnamon
3 tablespoons lemon juice, freshly squeezed
Zest of one lemon
Topping:
1 ½ cup all-purpose flour
1 ½ cup light brown sugar
2/3 cup old fashioned oats
2 teaspoons ground cinnamon
½ teaspoon nutmeg
½ teaspoon salt
1 cup (2 sticks) butter, cold and diced into small cubes
1 cup pecans, toasted and chopped
Directions:
Preheat oven to 350°F. In a 9x13 baking dish, add apples and cranberries. Add the granulated sugar, cinnamon, lemon juice, and zest tossing to coat the fruit.
Blend the flour, brown sugar, oats, cinnamon, nutmeg, and salt together in a stand mixer on low speed. Add the butter and mix until pea-sized crumbs form. Stir in the pecans.
Take about 1/3 of the crumb mixture and add it to the fruit mixture, tossing to combine. Take the remaining 2/3 of the crumb mixture and sprinkle it evenly over the fruit mixture. Bake on the center rack of the oven for 40-45 minutes or until bubbly and slightly browned on top. Remove from the oven and let cool 20 minutes before serving.
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