Preheat the oven to 375℉. Spray an 8x8 inch casserole dish with vegetable spray and set aside.
FOR EASY CRUMBLE TOPPING
In a medium bowl, combine cold butter, flour, brown sugar and oatmeal. Work with your hands to combine until crumbly. Add cheddar cheese and pecans. Work the mixture with your fingers to combine ingredients evenly. Set aside.
FOR APPLE CRANBERRY CRISP:
In a large bowl, combine the apples, lemon juice, lemon zest, brown sugar, cinnamon and nutmeg. Toss until fruit is evenly coated. Add the dried cranberries and toss to combine.Set aside.
Transfer apple mixture to the baking dish. A syrup will have formed in the apples, that's really good -- so drizzle it over the apples. Generously distribute the easy crumble topping over the apples.
Bake for 30 minutes or until apples are bubbling and streusel is golden. Remove from oven and cool for 10 minutes before serving.
SERVE WITH:
This apple cranberry crisp is delicious on its own, but try it with a bit of half and half or cream drizzled over the top for a rustic presentation. A dollop of rum-spiked whipped cream or scoop of vanilla are also crowd pleasers.
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Notes
Cover and refrigerate leftovers for up to 5 days. Reheat uncovered in a 350° oven for 10-15 minutes.