“Every year I have Thanksgiving with a friend and her family, and we then invite other families and friends who find themselves in town. Last year we cooked for 26 people, and I'm always required to make a giant apple crisp with an oatmeal crumble topping. Guests have threatened not to come if I don't make it!”
—Tina Anderson, Photo Director
1 cup (packed) golden brown sugar
1 cup old-fashioned oats
3/4 cup all-purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1 (12-ounce) package fresh cranberries
2 1/2 pounds Fuji, Rome or Granny Smith apples (about 6 medium) or a combination, peeled, cored and cut into 1/2-inch chunks
3/4 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon cinnamon
Vanilla ice cream (optional)
For the topping: Combine brown sugar, oats, flour and salt in a large bowl. Stir to blend. Add butter and rub in with fingertips until mixture comes together in clumps. Cover and chill while preparing filling. (The topping can be prepared 1 day ahead. Keep chilled.)
For the filling: Heat oven to 375°. Generously butter a 13 x 9 x 2-inch glass or ceramic baking dish. Combine cranberries, apples, sugar, flour and cinnamon in a large bowl. Transfer filling to prepared dish. Sprinkle topping over fruit mixture.
Bake until filling bubbles and topping is crisp and deep golden brown, about 40 minutes. Let cool 10 minutes. Serve with ice cream, if desired.
Makes 8 to 10 servings.