Apple and Cranberry Crisp

This quick and easy crisp announces the arrival of fall in the best way possible.

butter, for baking dish
2½-3 lbs sweet, firm apples, such as Gala or Braeburn, peeled, cored and cut into ½" dice
12 oz cranberries (fresh or frozen)
½ cup Erythritol Gold
3 Tbsp. all-purpose flour, unbleached
1 tsp. pure vanilla extract
¼ tsp. orange zest, freshly grated
1 Tbsp. orange juice, freshly squeezed

Topping:
6 Tbsp. butter, cut into small pieces
⅔ cup all-purpose flour, unbleached, spooned and leveled
⅔ cup rolled oats
¾ cup Erythritol Gold, packed
½ tsp. ground cinnamon
½ tsp. ground nutmeg
¼ tsp. sea salt

Preheat oven to 375°F (190°C). Butter a 9x13" baking dish.

For the Topping:
In a large bowl, combine all ingredients. Using an electric mixer, beat on low until coarse crumbs form.

Filling and Baking:
In a large bowl, combine apples, cranberries, raw sugar, flour, vanilla, and orange zest and juice. Transfer to baking dish and sprinkle with topping.

Bake until topping is browned and juices are thick and bubbling around edges, 55-60 minutes. Let cool 15 minutes before serving.

Makes 8 servings.

Cook's Note: Fresh or frozen cranberries work well here (no need to defrost the frozen ones before using). You can add 1/3 cup chopped walnuts to the topping, if you like.