A stunning recipe from a CUNY FoodFEST 2010 chef, Kelly. Warning: you may be tempted to snack on the apple mixture before you finish the recipe!

Serves 8-10 or 12 individual

Ingredients

4 pounds firm apples (12 apples)
3/4 cup dried cranberries
2 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
For the topping:
1 cup all-purpose flour-whole wheat
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced

Preheat the oven to 350 degrees F.
Peel and core the apples and cut them into large chunks. Place the fruit in a large bowl and toss with the cranberries, zest, juices, granulated sugar, ¼ cup of the flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch baking dish or individual buttered ramekins.
For the topping:
Combine the flour, sugars, salt, oatmeal, and cold butter, mix until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
Place the baking dish on a parchment-lined sheet pan and bake for 25-30 (45-50 for large) minutes, until the top is brown and the fruit is bubbly. Serve warm.
I like to serve it with vanilla ice cream!