0.5 cup 1/4 cup dried cranberry (juice sweetened if possible)
0.3 cup brown sugar dark packed
2 large egg yolks lightly beaten
0.8 cup flour all-purpose
1 tablespoon flour all-purpose
2 pounds gala apples cored peeled thinly sliced ( 6 apples)
1.8 cups granulated sugar divided
0.1 teaspoon ground cardamom
0.3 teaspoon ground cinnamon
3 tablespoons honey
0.5 cup regular oats
0.5 teaspoon salt
0.5 cup walnuts chopped
0.5 cup pastry flour whole wheat
Equipment
food processor
bowl
sauce pan
oven
knife
whisk
baking pan
ziploc bags
measuring cup
Directions
Preheat oven to 37
To prepare filling, combine 1 1/2 cups granulated sugar, cranberry juice, and fresh cranberries in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer until cranberries pop, stirring occasionally (about 10 minutes). Set aside.
Combine apples, 1/4 cup granulated sugar, 1 tablespoon all-purpose flour, and 1/4 teaspoon cinnamon in a large zip-top plastic bag. Seal; shake to coat.
Place cranberry mixture in an 11 x 7-inch baking dish coated with cooking spray; top evenly with apple mixture.
To prepare topping, place oats in a food processor, and pulse until coarsely chopped.
Place oats in a large bowl. Lightly spoon 3/4 cup all-purpose flour and whole wheat pastry flour into dry measuring cups; level with a knife.
Add flours and next 5 ingredients (through cardamom) to the oats; stir to combine.
Combine oil, honey, and egg yolks, stirring with a whisk.
Add to flour mixture; stir just until moistened. Squeeze handfuls of topping to form large pieces. Crumble over filling.
Bake at 375 for 40 minutes or until topping is golden and bubbly.
