Ingredients

Filling
4 medium Granny Smith apples (about 1 1/2 pounds), peeled, cored, chopped into 1/2-inch cubes
1/2 cup dried sweetened cranberries
1/2 cup sugar
3 tablespoons minced crystallized ginger
1 tablespoon all purpose flour

Topping
1/3 cup (packed) dark brown sugar
1/4 cup all purpose flour
1/4 cup old-fashioned oats
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
2/3 cup toasted pecans, coarsely chopped

Vanilla ice cream

Directions

APPLE AND CRANBERRY CRISPS WITH GINGER PECAN TOPPING:

For filling:
Preheat oven to 375°F. Butter four 1 1/4-cup custard cups or soufflé dishes. Mix all ingredients in bowl. Let stand until juicy, about 5 minutes. Divide filling among prepared cups. Bake until bubbling at edges, about 20 minutes.

Meanwhile, prepare topping:
Blend first 7 ingredients in large bowl. Rub in butter with fingertips until coarse meal forms. Mix in pecans with fingertips.

Crumble topping over hot apples. Bake until topping is golden brown, apples are tender, and juices are bubbling thickly, about 25 minutes. Serve warm with vanilla ice cream.

Test-kitchen tip: To toast pecans, preheat the oven to 350°F. Spread the pecans in a single layer on a rimmed baking sheet. Bake until slightly darkened, about 8 minutes.