Almond Apple Crisp

1 1/4 cups old-fashioned oats

1 cup dark brown sugar

3/4 cup all purpose flour

1/2 tsp ground cinnamon

1/4 tsp salt

3/4 cup unsalted butter, room temperature

3/4 cup almonds, lightly toasted, chopped

1/2 cup chopped crystallized ginger

For Filling:

4 lb Granny Smith or Pippin apples, peeled, cored, sliced

1 1/2 cups dried cranberries or blueberries

1/2 cup sugar

1 Tb fresh lemon juice

1 Tb all purpose flour

3/4 tsp ground cinnamon

Vanilla ice cream

Mix oats, brown sugar, flour, cinnamon and salt in large bowl. Add butter and rub in until coarse crumbs form. Mix in almonds and ginger.

Preheat oven to 375°F.

Butter twelve 1 1/4-cup soufflé dishes. Combine apples, cranberries, sugar, lemon juice, flour and ground cinnamon in large bowl. Mix to blend well.

Divide filling among prepared dishes.

Sprinkle topping over apples.

Bake until topping is golden brown, about 40 minutes.

Serve warm with ice cream.