6tablespoonscold, unsalted butter, cut into 1/2-inch pieces
Vanilla ice cream for serving
Preheat oven to 375° F. Lightly grease an 8x8 baking dish (or 2-quart baking dish) and set aside.
For the crisp topping, whisk together flour, oats, brown sugar, sugar, cinnamon, nutmeg, salt and chopped pecans in a bowl. Add cold butter pieces and using a pastry cutter (or your hands) incorporate the butter into the dry ingredients until crumbly and resembles coarse, wet sand. Set aside.
For the filling, peel, core and cut the apples into slices about ¼-inch thick. Place the apples in a large bowl and add cranberries. Toss the fruit with orange juice, orange zest, sugar, cinnamon and nutmeg. Transfer the mixture into prepared baking dish. Sprinkle crisp topping evenly over apple cranberry filling.
Bake apple cranberry crisp for 40-45 minutes or until the crisp topping is golden brown and the filling is bubbling. Allow crisp to cool for 10 minutes before serving warm with vanilla ice cream.
Cranberries: If using frozen, do not thaw.Store crisp, after it has cooled completely, covered in the refrigerator for up to 3 days.Freeze crisp for up to 3 months. Let the crisp cool completely, then wrap the entire dish in two layers of aluminum foil. Store on a flat surface in the freezer. Defrost in the refrigerator overnight before serving.Reheat crisp in a 350° F oven for 20 minutes or until heated through.Recommended tools: 2-quart baking dish, kitchen scale, pastry cutter, apple peeler/corer