Apple Crisp a La Lydia

• For Topping
• all-purpose flour↗1 1⁄3 cups
• rolled oats↗1 cup
• packed dark brown sugar↗3⁄4 cup
• granulated sugar↗1⁄4 cup
• ground cinnamon↗3⁄8 teaspoon
• salt↗3⁄8 teaspoon
• unsalted butter, but into tablespoons, softened↗1 cup
• pecans, toasted and chopped↗1 1⁄3 cups
• For Filling
• granulated sugar↗1⁄2 cup
• ground cinnamon↗1 teaspoon
• lbs granny smith apples↗5 lbs
• dried cranberries↗1 cup
• fresh lemon juice↗2 tablespoons

Step-by-step instructions

1. 1

   Preheat oven to 375°F Lightly butter a shallow 3 1/2 to 4 quart baking dish.

2. 2

   Topping: Combine flour, oats, sugars, cinnamon, and salt. Mix until well combined. Add butter. I use a mixer but you can use a food processor. Mix until it forms large clumps. With fingers work in the pecans.

3. 3

   Filling: Whisk together sugar and cinnamon in a large bowl. Peel, quarter, and core apples and then cut into chunks about 1/2 inch thick. Add apples, cranberries, and lemon juice to sugar mixture. Toss until well combined.

4. 4

   Assembly: Spread the apples in the buttered baking dish. Crumble topping evenly over them. Bake until topping is golden brown which takes about an hour and makes the house smell wonderful. Cool to warm and serve.