This recipe can be doubled and baked in a 13x9" baking dish

Filling:
4 med Granny Smith apples, peeled, cored, chopped in 1/2" cubes
1/2 c dried sweet cranberries
1/2 c sugar
3 T minced crystallized ginger
1 T flour

Topping:
1/3 c dark br sugar (packed)
1/4 c flour
1/4 c old fashioned oats
1 t ground ginger
1 t ground cinnamon
1/4 t salt
1/8 t ground cloves
1/4 c (1/2 stick) chilled butter, cut in 1/2" cubes
2/3 c toasted pecans, coarsely chopped
vanilla ice cream

4 med Granny Smith apples, peeled, cored, chopped in 1/2" cubes 1/2 c dried sweet cranberries 1/2 c sugar 3 T minced crystallized ginger 1 T flour 1/3 c dark br sugar (packed) 1/4 c flour 1/4 c old fashioned oats 1 t ground ginger 1 t ground cinnamon 1/4 t salt 1/8 t ground cloves 1/4 c (1/2 stick) chilled butter, cut in 1/2" cubes 2/3 c toasted pecans, coarsely chopped

Preheat over to 375. Butter 4 custard cups. Mix all filling ingredients in bowl and let stand until juicy, about 5 min. Divi8de filling into the 4 cups. Bake until bubbly at edges, about 20 min.

Meanwhile prepare topping. Blend first 7 ingredients in large bowl. Rub in butter with fingertips until a coarse meal forms. Mix in pecans. Crumble topping over hot apples. Bake until topping in golden brown, apples are tender, and juices are bubbling thickly, about 25 min. Serve warm with vanilla ice cream.