Apple Cranberry Ginger Crisp

Steps

• 1

  When ready to cook, set Traeger temperature to 400˚F and preheat, lid closed for 15 minutes.

  400 ˚F / 204 ˚C

• 2

  In a large bowl, combine all of the ingredients for your filling, mix well, and set aside.

  Ingredients

  • 7 Cup Cortland or Honey Crisp apples, peeled and sliced

  • 2 Cup fresh (or frozen) cranberries

  • 1 Cup dark brown sugar, packed

  • 3 Tablespoon all-purpose flour

  • 2 Tablespoon freshly squeezed lemon juice

  • 1 Tablespoon fresh ginger, grated on a microplane

  • 1 1/2 Teaspoon ground cinnamon

  • Pinch Salt

• 3

  In a separate bowl, make the topping. Combine the flour, oats, brown sugar, and lemon zest, and mix well. Using a box grater, grate the frozen butter into the flour mixture, then use your fingertips to work the butter into the flour until it’s crumbly and combined.

  Ingredients

  • 1 Cup all-purpose flour

  • 1 Cup old fashioned oats

  • 1/2 Cup dark brown sugar, packed

  • 1 Tablespoon lemon zest

  • 1/4 Cup coarsely chopped pecans

  • 3/4 Cup frozen butter

  • Pinch Salt

• 4

  Transfer the apple-cranberry mixture into a high-sided baking dish, then top with the crisp mixture. Bake for about 40-50 minutes, or until the crisp is golden brown and the apples are bubbling. Serve warm with vanilla ice cream (because, of course).

  400 ˚F / 204 ˚C

  Ingredients

  •  fresh mint, for garnish

  •  vanilla ice cream, for serving