Our default autumn dessert is just about the best thing ever, and dead easy.

Step 1: Assemble Fruit

Fill a 9x13 pan with the following:

1 bag cranberries, rinsed and picked over
apples, chopped, enough to fill the pan
ginger, grated
2T sugar
pinch of salt
1 lemon, juiced
spices of your choice (cinnamon, allspice, cardamom, etc.)

Mix fruit and seasonings together and dump into the baking pan.

Step 2: Prepare Topping

I use my KitchenAid mixer for this, but you can use a wooden spoon if you like. It builds strong arm muscles as well as character. Note that all measurements are approximate; I usually work by the highly technical "dump and taste" method.

Ingredients:
2 sticks butter
~2/3c brown sugar
vanilla
teaspoon chocolate mocha cocoa powder (optional)
tablespoon peanut butter (optional)
spices (allspice, nutmeg, cinnamon, garam masala, etc)
nuts (almonds, pecans, macadamias, peanuts, coconut, etc)
~1/2c rolled oats
~1 1/2c flour

Cream the butter and sugar, then mix in the flavoring agents and nuts. Stir in the oats, then add flour until the mixture forms a thick, crumbly mass.

Step 3: Add Topping and Bake

Crumble the topping over the fruit, making sure the entire surface si reasonably covered. Don't pack it too thickly- you want air and liquid to be able to bubble up and escape during the cooking process.

Bake at 350F until golden brown on top.

Step 4: Serve

When the topping is golden brown and the fruit juices are bubbling around the edges, remove the pan and let it sit and coagulate for a few minutes.

I think crisps and crumbles are best served warm with vanilla ice cream, but they also do well cold for breakfast the next morning if you can squirrel some away.