[almost] Prize-Winning Apple Crisp

Okay, so I didn't win the bake-off... but I sure had fun trying.

Every year in November, the company I work for puts on a Pumpkin Pie and Apple Crisp Baking Contest. I LOVE apple crisp and have many different renditions that I've tried over the years. My most recent entry didn't win... but I did get an A+ for presentation, so I'll take it. I'm guessing the addition of cranberries threw everyone off (too healthy).

Try it for yourself:

Rustic Cranberry Apple Crumble

5 large Golden Delicious apples, peeled, cored and sliced (& sprinkled with lemon juice)

2 cups fresh whole cranberries

3/4 cup granulated sugar

1/8 teaspoon salt

1/8 teaspoon cinnamon

1/4 cup unbleached flour

1/2 cup organic wheat pastry flour

1/3 granulated sugar

1/3 cup light or golden brown sugar

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup old-fashioned rolled oats

1/2 cup toasted chopped walnuts & pecans

1/2 cup unsalted butter, room temperature

1) Preheat oven to 350 degrees. Lightly spray a 9 x 13-inch pan or 8 1-cup Pyrex ramekins with nonstick spray.

2) Combine apples, lemon juice, cranberries, granulated sugar and salt and cinnamon in a large bowl. Mix well. Transfer to a baking pan or individual ramekins. Sprinkle a small amount of flour on top of fruit to absorb some liquid while cooking. Set aside.

3) To make topping, combine flour, granulated sugar, brown sugar, salt, cinnamon, oats and nuts in a large bowl. Cut in butter until the mixture is crumbly. Sprinkle topping over cran-apple mixture.

4) Bake until berries are juicy and topping is lightly browned, about 40 minutes. Cool on wire rack. Serve warm or at room temperature. Accompany with ice cream or whipped cream if desired.