This is my absolute favorite fall dessert! It's simple and so easy to make -- no baking skills required. A little sweet, a little tart. Perfection!
I know Thanksgiving dessert is all about pies but if you want to try something different and a bit lighter, go for it!
For the filling:
- 6 to 8 medium apples (Braeburn, Fuji or Gala), peeled and sliced = 6 à 8 pommes de taille moyenne, épluchées et coupées en lamelles
- 1 ½ cup fresh cranberries = 150 g de cranberries fraiches
- ⅓ cup freshly squeezed orange juice = 80 ml de jus d'orange pressé
- 2 tablespoons granulated sugar = 2 cuillères à soupe de sucre
- 1 tablespoon cornstarch = 1 cuillère à soupe de maïzena
- ¼ cup all-purpose flour = 30 g de farine
- ¼ cup packed brown sugar = 50g de cassonade
- 3 tablespoons butter, cut into small pieces = 40 g de beurre, coupé en petits dés
- ¼ cup old-fashioned oats = 20 g (4 cuillères à soupe) de flocons d'avoine
Preheat oven to 375°F / 190°C.
Put apple slices and cranberries in a large bowl. Combine juice, sugar and cornstarch, and pour over apple-cranberry mixture. Toss well. Spoon apple mixture into a lightly buttered 8”x10” baking dish.
Combine flour, brown sugar, and butter in the food processor, pulse about 10 times or until mixture resembles coarse meal.
Sprinkle flour mixture and oats on top of the fruit filling. Bake at 375° for 45 minutes, until bubbly and golden brown. Remove from oven and let cool for 10 minutes. Serve warm, into individual bowls, with a small scoop of vanilla ice cream. Enjoy!
Note: I purposely keep the topping light and sparse, you may want to double the topping ingredients if you like a heavier layer on top.