Apple Cranberry Crisp

Last week I met with my Bible study group for a dinner party and ornament swap. I made dessert for everyone, and I thought this would be a perfect ending for a Christmas meal. The addition of cranberries really make this a beautiful and tasty dessert. I also added gingersnap cookie crumbs to the topping to give it an extra dimension to the flavor. I've added them in the ingredients, but they are optional.
We had a choice of vanilla ice cream and eggnog ice cream to put on top of the warm crisp.


Ingredients:
for the filling:
3 Granny Smith apples, peeled, cored and sliced thin
2/3 cup fresh or frozen cranberries
1 Tablespoon sugar
1 Tablespoon light brown sugar, packed
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 Tablespoon unsalted butter, melted

for the topping:
1/2 cup plus 2 Tablespoons all-purpose flour
1/2 cup rolled instant oats
1/4 cup sugar
1/4 cup brown sugar, packed
2 Tablespoons gingersnap cookie crumbs (optional)
6 Tablespoons unsalted butter, melted

Directions:
Preheat the oven to 350-degrees. Butter an 8x8-inch square baking dish. Set aside.

To prepare the filling, combine the apple slices and cranberries in a medium bowl. Add the sugars, cinnamon and nutmeg. Add the melted butter and toss the ingredients until the fruit is evenly coated. Pour the fruit into the prepared baking dish in an even layer.

In a separate bowl, combine flour, oats, sugars, and cookie crumbs; toss with a fork until well combined. Add in the melted butter and mix until all dry ingredients are moistened. Crumble the mixture evenly over the fruit. Bake for 35-40 minutes. Serve warm with a scoop of ice cream on top.

Source: Adapted from Annie's Eats; originally from Use Real Butter