Apple-Cranberry Crisp

This dish can be prepared two days ahead and refrigerated.

2 pounds Granny Smith apples (about 5 or 6 apples), peeled, cored, quartered and sliced 1/4 inch thick
½ cup dried cranberries
2 tablespoons plus 1 cup flour
¼ cup finely cut candied ginger
6 tablespoons granulated sugar
6 tablespoons brown sugar
2 cups chopped pecans
A few shakes salt
½ teaspoon cinnamon
2 teaspoons grated lemon rind
2 teaspoons lemon juice
½ cup chilled, unsalted butter

Nutritional Information
- Nutritional analysis per serving (4 servings)
  1072 calories; 63 grams fat; 18 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 13 grams polyunsaturated fat; 129 grams carbohydrates; 13 grams dietary fiber; 86 grams sugars; 9 grams protein; 61 milligrams cholesterol; 607 milligrams sodium

Preheat oven to 375 degrees.
Mix the apples and cranberries with 2 tablespoons flour, and spoon into a 9-by-9-inch baking dish.
Combine the remaining flour and the rest of the ingredients, using your fingers or a pastry blender to thoroughly combine the crumb topping. Sprinkle the topping evenly over the apple-cranberry mixture. Cover with foil, and bake for 20 minutes. Remove the foil, and bake another 20 minutes, until the topping is browned and the filling is bubbling. Cool, cover and refrigerate.
To serve, preheat the oven to 350 degrees, and bring the crisp to room temperature. Bake for about 15 minutes, until the crisp is warmed throughout. Serve plain or with creme fraiche, if desired.