Apple Cranberry Oat Crisp

Method

1. Heat the oven to 375°F with a rack in the middle. Peel and core the apples, slice them ¼ inch thick, and toss in a large bowl with the cranberries, granulated sugar, cornstarch, lemon juice and half the cinnamon.
2. Pour the fruit into a 9 by 13-inch baking dish. Whisk the flour, oats, brown sugar, salt and remaining cinnamon, then pinch in the cold butter with your fingertips until it looks like coarse crumbs with some pea-size chunks, and stir in the pecans.
3. Squeeze handfuls of the topping into marble-size clumps and scatter them over the fruit, covering it edge to edge.
4. Set the dish on a foil-lined sheet pan and bake 45 to 55 minutes, until the juices bubble thickly at the edges and the topping is deep golden. Cool 20 minutes, then serve warm with Greek yogurt or vanilla ice cream.