Cranberry-Apple Crisp

I was excited to find Cooks Country on my PBS station. I love to watch cooking shows, it's a guilty pleasure. I find I get my cravings based around whatever is on the menu for the day. About a week ago, I saw them make Cranberry-Apple Crisp and I needed it now. I even had 99% of the ingredients already in my house. I was only 1/4 cup shy on my dried cranberries. I weighed out my options, called all my neighbors, even contemplated loading everyone up and running to the store,but in the end I improvised. The end result was fantastic. I will definitely make it again. The crust was perfect and crunchy, and amazingly, it stayed that way even after I put it in the fridge. The filling was not overly sweet, which was nice for a change. I don't like it too sweet. I want to taste the actual flavor of the fruit.

Cranberry-Apple Crisp
CooksCountrytv.com

Ingredients
Topping
3/4 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon ground cinnamon
12 tablespoons unsalted butter , cut into 1/2-inch pieces and chilled
3/4 cup old-fashioned oats
Filling
1 pound cranberries , fresh or frozen
1 1/4 cups granulated sugar
1/4 cup water
2 1/2 pounds Granny Smith apple (6 to 8 apples), peeled, cored, and cut into 1/2-inch pieces
2 1/2 pounds Braeburn apples (6 to 8 apples), peeled, cored, and cut into 1/2-inch pieces
1 cup sweetened dried cranberries
3 tablespoons Minute Tapioca

Instructions
1. For the topping: Adjust oven rack to middle position and heat oven to 400 degrees. Pulse flour, sugars, cinnamon, and butter in food processor until mixture has texture of coarse crumbs (some pea-sized pieces of butter will remain), about 12 one-second pulses. Transfer to medium bowl, stir in oats, and use fingers to pinch topping into peanut-sized clumps. Refrigerate while preparing filling.

2. For the filling: Bring fresh cranberries, 3/4 cup sugar, and water to simmer in Dutch oven over medium-high heat and cook until cranberries are completely softened and mixture is jam-like, about 10 minutes. Scrape mixture into bowl. Add apples, remaining 1/2 cup sugar, and dried cranberries to Dutch oven and cook over medium-high heat until apples begin to release their juices, about 5 minutes.

3. Off heat, stir cranberry mixture and tapioca into apple mixture. Pour into 13 by 9-inch baking dish set over rimmed baking sheet and smooth surface evenly with spatula.

4. To assemble: Scatter topping evenly over filling and bake until juices are bubbling and topping is deep golden brown, about 30 minutes. (If topping is browning too quickly, loosely cover with piece of aluminum foil.) Transfer to wire rack to cool. Serve warm.