Enter to win the Microplane Apple Core and Zester Grater Giveaway as part of our 10 Days of Thanks Giveaway as well as our 10 Days Grand Prize!

Cooking Vessel Size9 x 13 baking dish

5 large apples, peeled, cored and chopped (use a variety, like Granny Smith, Golden Delicious, Pink Lady and Fuji)
2 teaspoons fresh orange juice
1 cup fresh cranberries
2 tablespoons granulated sugar
2 teaspoons cinnamon, divided
1/2 teaspoon nutmeg
3/4 cup all-purpose flour (can substitute gluten free 1 to 1 baking flour)
3/4 cup old-fashioned oats
1 cup light brown sugar
1/2 cup unsalted butter, cold and diced into cubes
Equipment
Microplane apple corer and peeler
Microplane zester
9 x 13 baking dish
pastry blender

Peel and core the apples, and chop them into small chunks. Place the apple chunks into a large bowl. Mix in the fresh orange juice, nutmeg, granulated sugar, cranberries, 1 tsp of cinnamon and the zest of one orange. Pour the apple mixture into a 9 x 13 baking dish.
Preheat the oven to 350° F.
In a separate bowl, combine the flour, oats, brown sugar, salt, the remaining cinnamon and the zest of another orange. Drop in the cubed butter, and then use a pastry blender or fork to cut the butter into the flour mixture. The butter will meld the dry ingredients together into a crumbly mixture. Spread evenly on top of the apple layer.
Bake for 40 to 50 minutes, until the top is golden brown and the juices are bubbling. Let cool slightly before serving.
Best enjoyed warm with a scoop of salted caramel or vanilla ice cream.