THANKSGIVING CRANBERRY CRUMBLE

THANKSGIVING CRANBERRY CRUMBLE

6 large tart apples such as McIntosh or Granny Smith (about 2 1/2 pounds)
1 teaspoon powdered cinnamon
1/4 teaspoon ground ginger
3/4 cup dried cranberries
Topping and Garnishes
3/4 cup oats (regular or quick, not instant)
3/4 cup flour
3/4 cup light brown sugar
2/3 cup coarsely chopped pecans
8 tablespoons unsalted butter, chilled and diced plus extra for greasing the baking dish
Confectioner's sugar
Fresh mint sprigs, optional

Arrange a rack at center position, and preheat oven to 375 F. Butter a 9-by-13-inch Pyrex baking dish or an oven-to-table baking dish of similar size.

Peel and core apples, then cut into1/2-inch-wide wedges. Cut wedges in half crosswise, and place in a large bowl. Add cinnamon and ginger and toss apples well to coat with spices. Spread apples in dish and sprinkle cranberries on top.

Mix cranberries and apples together so that cranberries are evenly distributed.

For topping, combine oats, flour, brown sugar and pecans in a medium bowl.

Add diced butter and rub into dry ingredients using your fingertips, until mixture resembles pea-sized clumps. Scatter mixture evenly over the fruit.

Bake, uncovered, until topping is crisp and golden brown and fruit beneath is hot, 30 to 35 minutes. Remove and cool 5 minutes. (Crumble can be prepared 4 hours ahead; leave at room temperature. Reheat in preheated 350 degree oven 15 minutes or longer.) If desired, garnish center of crumble with mint sprigs.

Dust crumble with confectioner's sugar.