apple crisp

A friend gave me some Arkansas Black apples yesterday and told me they were not very good eating apples. Well, if they ain’t good for eatin’, perhaps they’ll be good for bakin’!

Pardon the flashy photo, but the flashless photos came out blurry, for some reason. Anyway, this is Cranberry-Apple Crisp with Oatmeal Streusel Topping from epicurious.
I made a few minor changes. Read on to find out what they were.

Cranberry-Apple Crisp with Oatmeal Streusel Topping from epicurious.com
Topping:
1 cup packed golden brown sugar
1 cup oats
3/4 cup all-purpose flour
1/4 tsp salt
1 stick chilled unsalted butter, cut into little chunks
Filling:
2 12-oz packages of fresh cranberries (I used just one bag)
1 1/4 pounds Golden Delicious or Fuji apples, about 3 medium, peeled, cored, cut into 1/2″ chunks (I used Arkansas Black and threw in one Fuji)
1 1/2 cups sugar
2 Tbs apple juice or cider
For the topping, mix everything but the butter together in a bowl. Throw in the butter chunks and rub in with your fingers until the mixture is clumpy and moist. Cover and chill while you make the filling.
Preheat oven to 375 F. Butter a 13x9x2 baking dish. Combine the cranberries, apples, sugar, and apple juice in a heavy large pot. Cook over medium heat until the mixture comes to a boil. Stir often. Boil until the cranberries are soft and the juices begin to thicken, about 5 minutes. Dump the mixture into the prepared dish then top with the filling.
Bake about 40 minutes or until the filling bubbles and the topping is crisp and deep golden brown. Let cool 10 minutes. Best to serve with vanilla ice cream (which I think I’m going to run out to get RIGHT NOW).