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Apple Cranberry Crisp with Almond Streusel Topping
From Stop and Smell the Rosemary
1 cup cranberries, fresh or frozen
¼ cup plus ¾ cup sugar
¼ cup currants
¼ cup dark rum
6 to 7 medium Granny Smith apples, cored, peeled, and sliced ¼ inch thick (6 cups)
1 Tablespoon fresh lemon juice
1 teaspoon grated orange zest
½ teaspoon ground cinnamon
3 Tablespoons all-purpose flour
Topping:
4 Tablespoons unsalted butter, at room temperature
¼ cup all-purpose flour
¼ cup brown sugar, firmly packed
½ cup blanched slivered almonds
¼ cup rolled oats
Preheat oven to 350 degrees. Toss cranberries with ¼ cup sugar in a small bowl. Set aside. Combine currants and rum in a separate small bowl. Set aside. Toss apples with lemon juice in a large bowl. Stir in remaining ¾ cup sugar, orange zest and cinnamon. Fold in cranberries and currants. Stir in flour until mixture is combined. Set aside.
Mix butter, flour and brown sugar in a large bowl until mixture resembles coarse meal. Stir in almonds and oats. Spoon apple mixture into a 2-quart souffle dish and top with topping. Bake 45 minutes. Cool at least 20 minutes before serving. Serves 6 to 8.
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