Apple Cranberry Crisp

I feel particularly bonded to this apple crisp recipe, as I've now made it twice in the last week--once, halved, for us as a test, and then on Thanksgiving in full-recipe form. This is an adapted recipe from Barefoot Contessa (Ina will never lead you astray, I promise), and I have developed a strong craving for it. Don't be scared of the fresh cranberries. They don't really make it tart, just give it a lovely festive pop of color and depth of flavor. 

• 5 pounds honeycrisp apples (or any apples you like to bake with). Honeycrisp are middle of the road in tartness and they don't break down when cooking. If you like apple-mush for your crisp, don't use these
• 1 cup fresh cranberries
• Grated zest of 1 orange
• Grated zest of 1 lemon
• 2 tablespoons freshly squeezed orange juice
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg

For the topping:

• 1 1/2 cups flour
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, packed
• 1/2 teaspoon kosher salt
• 1 cup rolled oats
• 2 sticks cold unsalted butter, diced

Preheat the oven to 350 degrees. Peel, core, and cut the apples into large wedges. Combine the apples and cranberries with the zests, juices, sugar, and spices. Pour into a 9x13 baking dish.

To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Or, give your hands a workout and just work it all together until will blended. This is a great job for little ones, by the way. Scatter evenly over the fruit mixture.

Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the filling is bubbly. Serve warm with fresh whipped cream, or ice cream....or both! When I first made it, all I had was some half and half in the fridge, so I splashed a little on the warm crisp. Total heaven.