Yes, January is almost over. And yes, I’m just now sorting through my Christmas pictures. Apparently this is life with two kids.

To be fair, all of the good family pictures and such were on my phone. I really need to get better at my camera!

I did find this, though. A quick shot of a delicious dessert – so I just had to share. If you’re someone who doesn’t like overly sweet desserts, this is for you. The tart cranberries and apples offset the sugar in this nicely.

I recommend serving it warm with a small scoop of vanilla ice cream. Heavenly!

Cranberry Apple Crisp
(from The Blonde Cook)
Serves 6-8

For the filling:
3 cups cored, chopped and peeled granny smith apples
2 1/2 cups cranberries (fresh or frozen
1 cup sugar
3 Tbsp. flour

For the crisp:
1 1/2 cups quick cooking oats
1/2 cup flour
1/2 cup packed brown sugar
1/2 cup butter, melted
1/2 cup chopped pecans

Preheat oven to 350 and spray a 11×7 baking dish with non-stick spray.

In a large bowl, whisk together the sugar and flour for the filling. Stir in the cranberries and apples and mix, gently, until evenly combined. Pour into prepared baking dish.

In another bowl, stir together all topping ingredients until well combined. Sprinkle evenly over fruit mixture.

Bake for 50 minutes, until edges are bubbly and fruit is tender.