Apple Cranberry Caramel Crumble

[nverland]

Apple Cranberry Caramel Crumble
12 Servings

8 cups Granny Smith apples, peeled, cored, and sliced, about 6 medium
1 cup fresh cranberries, rinsed and well drained
1 tablespoon Minute Tapioca
1 dash salt
½ cup granulated sugar
2 teaspoons ground mixed spice, or 1/2 teaspoon cinnamon and 1/2 teaspoon ground nutmeg

Caramel:
¼ cup butter
½ cup packed brown sugar
½ cup heavy whipping cream
½ teaspoon coarse sea salt
1 teaspoon vanilla

Topping:
1/3 cup oats
½ cup brown sugar
½ cup flour
1/3 cup butter

Preheat oven to 350°.
Spray a 9" x 13" shallow baking dish with non-stick spray and place the apples and cranberries in the dish,
In a small bowl, mix the tapioca, salt, sugar, and mixed spice; toss with the apple/cranberry mixture.
Make the Caramel: Melt the butter in a small saucepan; stir in the brown sugar, cream, coarse salt, and vanilla.
Cover the pan and bring the mixture to a boil over medium heat.
Uncover the pan, stir the mixture, and let boil for five minutes, stirring occasionally.
After 5 minutes, stir, scrape the sides, and pour the mixture over the apple/cranberry mixture in the baking dish.
Make the Topping: Place the oats, brown sugar, and flour in the bowl of a food processor; process until the oats are ground.
Bake 45-50 minutes or until the apples are tender and the topping is golden. Serve hot, warm, or at room temperature with a scoop of premium vanilla ice cream or sweetened whipped cream.