Before the topping....
This is my modified version of Apple Crisp...with cranberries and pecans. With those special ingredients, I have classified this a breakfast treat/dessert. Afterall fruit and oatmeal have fiber and pecans have protein right?
1 1/2 cup all-purpose flour
1/2 cup packed dark-brown sugar...or light if you are not feeling so fall-ish
1 teaspoon salt
1 cup granulated sugar
16 tablespoons (2 sticks) melted, unsalted butter
2 cups old-fashioned rolled oats (not quick-cooking)
9-11 apples, such as Empire, Granny Smith, Pink Lady, Winesap, Gala, or Braeburn (or a mixture of), peeled, cored, and cut into slices (enough to fit into a 9 x 13 Pyrex). I always use my handy-dandy apple-corer-peeler-slicer from Williams-Sonoma. Can't live without it knowing I can get apple crisp into the oven buy the time it preheats...10 minutes flat.
12 oz. of frozen, sliced cranberries (Trader Joes are great)
3/4-1 cup of finely chopped pecans
fresh lemon juice from half a lemon (enough to coat apples)
1-1 1/2 teaspoons ground cinnamon
1. Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, 4 tablespoos of the granulated sugar and butter. Mix until mixture is the texture of coarse meal. Add oats, and use your hands (or a fork) to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples (If you forget no biggee).
2. In another large bowl, toss apples with lemon juice, cinnamon, remaining granulated sugar, cranberries and pecans. Transfer to a 9 x 13 baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet (this is in case you pack your Pyrex too full and it bubbles over), and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving with fresh whipped cream. You know you always keep a quart of heavy whipping cream in your fridge!