Ingredients

1. 1 cup pecans (about 4 ounces)
2. 1/4 cup plus 2 tablespoons all-purpose flour
3. 1/4 cup plus 2 tablespoons light brown sugar
4. 1/2 cup plus 2 tablespoons granulated sugar
5. 6 tablespoons cold unsalted butter, cut into 1/2 -inch dice
6. 1/2 cup old-fashioned rolled oats
7. 2 1/2 pounds Cortland or other tart cooking apples--peeled, quartered, cored and sliced crosswise 1/4 inch thick
8. 1/2 cup dried cranberries (about 2 1/2 ounces)
9. 1 pint vanilla ice cream

Directions

1. Preheat the oven to 350°. Spread the pecans on a baking sheet and bake for 6 to 8 minutes, or until lightly toasted. Let the nuts cool, then coarsely chop them. Leave the oven on.
2. In a food processor, pulse the flour with the brown sugar and 1/4 cup of the granulated sugar until combined. Add the butter and pulse until the mixture resembles coarse meal. Transfer the crumbs to a bowl and stir in the toasted pecans and oats. 
3. Generously butter 6 individual baking dishes; they should be about 6 inches wide and 1 inch deep. In a medium bowl, toss the apples with the cranberries and the remaining 6 tablespoons granulated sugar. Divide the apple mixture among the prepared baking dishes and cover with the topping. Set the dishes on a large baking sheet and bake in the bottom third of the oven for 45 to 50 minutes, or until the apples are tender when pierced and the topping is toasted. Serve warm with the ice cream.

Make Ahead

The topping can be refrigerated for up to 2 days.