Cranberry Ginger Apple Crisp

Ingredients

1 cup rolled oats
1/2 cup brown sugar, packed
1/3 cup all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, melted
1-1/4 pounds tart apples, peeled, cored, quartered and cut in 1/4 inch slices*
1 tablespoon fresh lemon juice
1/2 cup dried cranberries
2 tablespoons chopped crystallized ginger
1/2 cup granualted sugar
2 talbespoons honey
1 teaspoon vanilla extract

Instructions

Place the rack in Position A; preheat the Cusinart Toaster Oven Broiler to 350°F on Bake setting. Lightly coat an 8 x 8 inch glass ceramic baking dish with cooking spray.
Using a metal blade-place in work bowl and pulse until crumbly:
1 cup rolled oats
1/2 cup brown sugar, packed
1/3 cup all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter, melted
Remove and reserve.
Place lemon juice in work bowl. Using 4mm slicing disc - slice apples.
Transfer to buttered dish. Arrange evenly. Sprinkle with granulated sugar, honey, cranberries, ginger and vanilla. Top with crumb mixture. Bake at 350°F, 40 to 45 minutes. Let rest for 20-30 minutes before serving. Serve warm or at room temperature with vanilla ice cream or frozen yogurt, or freshly whipped cream.

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