Bake this pecan-topped apple crisp on a brisk autumn day. Bright red cranberries bestow a pleasing tartness.
Heat oven to 350°F. Butter a 2-quart baking dish.
In a large bowl, mix together the apples (unpeeled), cranberries and sugar. Spoon into prepared baking dish.
In the same bowl, mix together the oats, brown sugar, flour and pecans. Stir in the melted butter.
Sprinkle the oatmeal mixture evenly over the top of the apples. Bake at 350°F for 45 minutes until bubbly and apples are tender. Serve warm or cold with a scoop of ice cream, if desired.