Apple Crisp with Dried Cranberries

Preheat an oven to 350 degrees F. Butter a 9-by-12-inch oval baking dish.

FOR THE TOPPING:
Spread the pecans on a baking sheet and bake until lightly toasted, 5-7 minutes. Remove from the oven and let cool.

In a large bowl, stir together the flour, cinnamon, nutmeg, allspice, cloves and salt. Add the toasted pecans, rolled oats, granulated sugar, brown sugar and butter. Using your fingertips, rub the mixture together until it resembles coarse crumbs. Set aside.

FOR THE FILLING:
Peel, halve and core the apples, then cut lengthwise into slices 1/2 inch thick. Place in a bowl, immediately add the lemon juice and dried cranberries and toss to coat with the juice. Pour the filling into the prepared dish, leveling the surface. Sprinkle the topping evenly over the fruit, pressing down on it lightly and leaving about 1/4 inch space between the topping and the pan sides.

Bake until the topping is golden brown and bubbling, 40-45 minutes, covering the top with aluminum foil if the crust begins to overbrown.

Transfer to a rack and let cool for 15 minutes before serving.