Warm Apple and Dried Cherry Crisp

Makes 6 servings

1 1⁄2 cups rolled oats

3⁄4 cup packed light brown sugar

1⁄2 cup flour

2 teaspoons ground cinnamon (divided)

3⁄4 teaspoon kosher salt

1⁄2 cup (1 stick) unsalted butter, melted

4 Granny Smith apples or other tart baking apples, peeled, cored and cut into 1-inch pieces 1⁄2 cup dried tart cherries (2 ounces)

1⁄4 cup granulated sugar 2 tablespoons honey 1 tablespoon lemon juice

Pinch of freshly grated nutmeg

Unsweetened whipped cream

Preheat oven to 400 degrees. Set a baking sheet on lower shelf of oven to catch any spills.

In a medium bowl, combine oats with brown sugar, flour, 1 1⁄2 teaspoons of the cinnamon and the salt. Add melted butter and toss until evenly moistened, then pinch topping into large crumbs.

In another bowl, toss apples with cherries, granulated sugar, honey, lemon juice, nutmeg and remaining 1⁄2 teaspoon cinnamon. Spread apple mixture in a 9-inch deep-dish pie pan, and then scatter crumbs over apples, all the way to the edge.

Bake in preheated oven about 45 minutes, or until apples are tender, filling is bubbling and topping is golden. Let rest 20 to 30 minutes. Serve warm or at room temperature with whipped cream.