- 2 ½ cup fresh or frozen cranberries
- ½ cup Cinnamon Pear Balsamic Vinegar
- ¼ cup of water
- 2 Tbsp sugar
- ½ cup of sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon table salt
- 1 tablespoon cornstarch
- 3 ½ pounds sweet apples (6-7 medium), peeled, cored, and cut into ¼-inch-thick slices
FOR TOPPING (or use your favourite rolled oats topping)
- 1 ½ cup flour
- ¾ cup firmly packed brown sugar
- 1 ½ tsp cinnamon
- ½ tsp salt
- 2/3 cup unsalted butter, cut into chunks
Bring cranberries, Cinnamon Pear Balsamic Vinegar, water, and 2 Tbsp sugar to a boil in a saucepan over medium-high heat. As soon as berries begin to pop, take the saucepan off the heat and allow the berries to macerate in the vinegar mixture for 30 minutes.
Meanwhile, mix ½ cup sugar, 1 teaspoon cinnamon, ¼ teaspoon salt, and cornstarch in a large microwave-safe bowl. Add apples and toss to coat. Microwave on high, stirring every 3 minutes, for 10-14 minutes or until the edges of the apples are slightly translucent and liquid has thickened. Cool to room temperature (30 minutes).
After 30 minutes drain the cranberries, reserving the liquid. In a large bowl gently fold together the apples and the cranberries. Put into an ovenproof dish, 9″ size, and drizzle with some of the reserved vinegar mixture, adding more if extra tartness is desired.
Move the oven rack to the bottom and place a foil-lined baking sheet on the bottom rack. Preheat oven to 350°.
In a medium bowl, combine flour, brown sugar, cinnamon, salt, and butter. Cut in with a pastry blender or rub with your fingers until the mixture forms small lumps. Sprinkle topping over the filling.
Bake on bottom rack until juices bubble, 45 to 55 minutes, or until apples are tender when tested with a wooden toothpick. If top browns too quickly, cover loosely with foil.
Set on a rack, uncovered, to cool for 2 to 3 hours.