This dish has been a favorite of our family for years. It gets a little something extra from the vanilla, maple, and spice. It is also heavy on the topping, which is always a winner at our house! The fruit layer is just the right combination of tart and sweet, while the “crisp” layer is exactly what a sweet and crispy layer should be.
You will need for the filling:
- 2 cups fresh cranberries
- 3 large Granny Smith apples, peeled and diced
- 1 1/3 cup Sugar in the Raw
- juice of one organic lemon
- zest of one organic lemon (I used my Microplane@ to zest the lemon)
- 1/4 tsp allspice
- 1/4 tsp cinnamon
- 1/4 tsp salt
You will need for the topping:
- 2 cups light brown sugar
- 2 cups quick cooking oats
- 3/4 cup of hard white wheat (to make 1 cup whole wheat flour… you can substitute bagged whole wheat flour if you must)
- 11 TBSP softened butter
- 1 tsp vanilla extract
- 2 TBSP pure maple syrup
- 1 cup pecans, crushed ( I put the nuts in a baggy and pounded them with a meat mallet)
Preheat your oven to 325 degrees Fahrenheit. In a 9 by 13 casserole dish, add the cranberries.
Mix well to distribute evenly.
Now you can start on the topping. In a SEPARATE bowl, add the brown sugar.
Add the crushed pecans.
Add the whole wheat flour.
Use a fork the mix well, making sure the butter and wet items are evenly distributed.
Spread the topping evenly over the fruit mixture.
Bake at 325 degrees Fahrenheit for 1 hour. I rotate mine halfway through because my oven has a hot spot.
Prepare to add this to your list of Thanksgiving favorites!