Apple Cranberry Crisp

Now that we're settling into our new place, I'm getting back into the swing of taking time for breakfast.  The first thing I baked was an Apple Cranberry Crisp, another simple recipe that will happily double as dessert and breakfast.

Apple Cranberry Crisp

3/4 cup whole wheat flour 

1/4 cup packed brown sugar 

1/2 tsp salt 

1/4 cup + 2 tbsp granulated sugar 

4 tbsp unsalted butter, cold

1 cup old-fashioned rolled oats

4-5 apples, cut into 1/2-inch chunks
1/2 cup fresh cranberries

Fresh lemon juice 

1/2 tsp cinnamon 

Preheat oven to 375 degrees. Mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour with pastry blender, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form.  In a separate bowl, toss apples  and cranberries with lemon juice, cinnamon, and remaining granulated sugar. Transfer to a shallow baking dish, and sprinkle with topping mixture. Bake until golden and bubbling, about 45-50 minutes. Serve warm, topped with greek yogurt.