Our Christmas dessert

Crust

• 1  1/4 cup flour
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cold, cut into small cubes
• 1/4 cup plain, vanilla, or honey yogurt

• 2 pounds apples, peeled, cored, and sliced 1/4-inch thick (I used 4 Granny Smith and  1 Honey Crisp)
• 1  1/4 cups fresh cranberries
• 1 tablespoon freshly squeezed lemon juice
• 1/4 cup packed light brown sugar
• 1/4 cup sugar
•  1  1/2 teaspoons ground cinnamon
• 1/4 teaspoon nutmeg, freshly grated
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter
• 1 tablespoon plus 1 teaspoon cornstarch

• 1/2 cup flour
• 1/2 cup packed light brown sugar
• 1/3 cup old-fashioned oats
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 4 tablespoons cold unsalted butter, cut into cubes
• 1/4 cup sliced almonds

Vanilla ice cream

Crust: Place the flour, sugar, and salt in the bowl of a food processor and blend. Add the butter pieces and pulse a couple of times to cut in the butter. Add the yogurt and pulse until the mixture almost begins to come together. Dump the mixture out onto a large sheet of plastic wrap. Use the wrap to bring the dough together into a flat disk, covering and sealing with the wrap. Refrigerate for 1 hour.

On a lightly floured surface, roll the dough out into about a 13-inch round. Gently transfer the round to the center in a deep 9-inch round pie dish. Refrigerate while you prepare the filling.

Filling: In a large bowl, combine the apples, lemon juice, sugars, cinnamon, nutmeg, and salt and toss to mix.

Place the apples in a fine-mesh strainer set over the large bowl. Allow the apples to drain at room temperature for at least 1 hour and up to 3 hours.

The mixture will release at least 1/2 cup of liquid.

In a small saucepan, over medium-high heat, boil down the liquid, with the butter, to about 1/3 cup, until syrupy.

Meanwhile, transfer the apples and cranberries to a bowl and toss them with the cornstarch.

Pour the syrup over the apples, tossing to coat. Transfer the apple-cranberry mixture to the chilled pie shell.

Crumble: In a medium bowl, whisk together flour, sugar, oats, spices, and salt.

Add the butter and use your fingers to break up the butter and rub it into the flour mixture until the butter is pea-size.

Stir in the almonds.

Sprinkle the crumble over the apple and cranberry mixture, covering the apples completely. Refrigerate the assembled pie while the oven preheats.

Move a rack to the center of oven and preheat oven to 400 degrees. Place pie on a rimmed baking sheet and bake for 45 minutes, until the crumble is brown and the apples are cooked through.

Allow to cool for at least 30 minutes before slicing and serving. Serve with ice cream.

Inspired by a recipe found at Joy the Baker.  By the way, the photography is gorgeous, you should pop on over there and check it out!