- 5 cups peeled and sliced Granny Smith apples
- 2/3 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/3 cup butter, softened
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 (12 ounce) package cranberries
- 1 cup white sugar
- 1 cup water
- Preheat oven to 375 degrees F (190 degrees C).
- Spread apples into a 9×9-inch baking dish. Mix brown sugar, flour, rolled oats, butter, cinnamon, and allspice together in a bowl until crumbly; sprinkle topping over apples.
- Bake in the preheated oven until the crumble topping is browned and the apples are soft, 30 to 40 minutes.
- Combine cranberries, white sugar, and water in a saucepan, stirring to dissolve sugar. Bring to a boil, reduce heat to low, and simmer, stirring often, until cranberries pop, about 5 minutes. Remove from heat; compote will thicken as it cools. Serve apple crisp topped with warm cranberry compote.