Cranberry Apple Crisp
1/2 cup packed golden brown sugar
1/3 cup quick-cooking rolled oats
1/3 cup all purpose flour
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 cup (1 stick) chilled butter, cut into pieces
1/2 cup pecan halves
1 3/4 to 2 pounds tart green apples (such as Granny Smith), peeled, cored, thinly sliced
3/4 cup fresh cranberries or frozen, unthawed
1/4 cup sugar
Preheat oven to 375°F.
Butter 8x8x2-inch glass baking dish.
Pulse brown sugar, oats, flour, 2 teaspoons cinnamon and 1/2 teaspoon nutmeg in processor. Add butter and process until chopped into small pieces. Add pecans; process until moist clumps form.
Toss apples, cranberries, 1/4 cup sugar, 1 teaspoon cinnamon and 1/2 teaspoon nutmeg in medium bowl to blend.
Transfer apple mixture to prepared baking dish and sprinkle topping over. Bake until apples are tender and topping is crisp, about 55 minutes. Serve warm or at room temperature with ice cream.