"A harvest crisp laden with apples, oranges and cranberries that you can assemble ahead of time, then grill to perfection in a cast-iron skillet!"
1 pound cranberries, fresh or frozen
1 1/4 cups granulated sugar
3 tablespoons orange peel, grated
1/4 cup water
5 pounds apples (combination of Granny Smith, Honey Crisp or other firm baking apple), peeled, cored and cut into 1/2-inch pieces
1 cup raisins
3 tablespoons instant tapioca
1 teaspoon vanilla extract
1 teaspoon nutmeg
1 teaspoon pumpkin pie spice
Topping:
3/4 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon cinnamon, ground
12 tablespoons (1½ sticks) unsalted butter, cut into 1/2-inch pieces and chilled
3/4 cup old-fashioned oats
Simmer cranberries, 3/4 cups of the sugar, grated orange peel and water in an ovenproof pot over medium-high heat. When the mixture has a jam-like consistency, remove to a bowl.
Add apple slices, remaining sugar and raisins to the pot to cook. When the apples have softened, about 5 to 10 minutes, combine them in the bowl with the cranberries. Blend in remaining filling ingredients.
Topping: In a food processor, blend flour, sugars, cinnamon and butter. Remove to a medium-size bowl. Pour oats into the food processor and pulse until they are the texture of coarse crumbs. Combine with the flour mixture and using your fingers, pinch the topping to make peanut-size clumps. Chill for 1 hour.
Preheat grill to medium-high. Pour filling into a greased cast-iron skillet; scatter topping over it.
Bake over indirect heat, hood closed, for about 30 minutes. (Rotate the pan after 5 minutes for even baking.) The crisp is done when the juices are bubbling and the topping is brown. Serve hot with whipped cream or vanilla ice cream.