Yields: 8 servings
3 medium honey crisp apples
1/2 C cranberries, chopped
1/4 C sugar
1/2 tsp cinnamon
coarse salt, to taste
4 Tbsp cold, unsalted butter, cut into pieces
1/2 C pecans, coarsely chopped
1/4 C flour
1/4 C old-fashioned rolled oats (not instant)
3 Tbsp light brown sugar
Preheat oven to 425 F degrees.
Quarter apples lengthwise, then thinly slice. Toss in a large bowl with cranberries, sugar, cinnamon, and a pinch of salt, until evenly coated.
Butter an 8x8 glass baking dish.
Mix pecans, flour, oats, brown sugar, and a pinch of salt, in a bowl until combined. Work in butter, with your fingers, until topping is crumbly with pea-size chunks.
Spread apple mixture in prepared dish. Sprinkle with pecan topping. Bake until filling is bubbling and topping is golden brown, 25 to 30 minutes.
Let cool slightly before serving.