Apple-cranberry crisp with potato chips

Ingredients:

Sprinkling

• 3 cups potato chips
• 2 tbsp. granulated sugar
• 1/4 tsp ground cinnamon
• 1/2 cup rolled oats
• 1/2 cup wheat flour
• 1/2 cup brown sugar
• 1/4 cup chopped smoked almonds
• A pinch of salt
• 6 tablespoons cold butter, cut into small pieces

Filling

• 5 apples (about 1 kg), peeled and cut into pieces
• 1.5 cups cranberries, defrosted if using frozen
• 1/4 cup sugar
• 1/4 cup brown sugar
• 2 tablespoons lemon juice
• 2 tablespoons of wheat flour
• 1/2 tsp ground cinnamon
• A pinch of salt

Preparation:

1. Make the toppingPreheat oven to 375°F (190°C). Spread the potato chips on a baking sheet and bake for about 5 minutes. Transfer to a large bowl and add granulated sugar and cinnamon; stir. Let cool, then break the chips into small pieces with your hands.
2. In a large bowl, combine rolled oats, flour, brown sugar, almonds, and salt. Using your hands, knead the butter until lumps form. Stir in the chips and set aside.
3. Make the fillingIn a large bowl, combine the apples, cranberries, granulated sugar, brown sugar, lemon juice, flour, cinnamon, and salt. Divide among eight 225 ml (8 oz) baking dishes and top with the topping.
   
   Place the molds on a baking sheet and bake until the tops are golden brown and the filling is bubbling, 50 to 60 minutes. Cool slightly on a rack. Serve the crisps hot or at room temperature.
   
   Recipe portioned dessert pies.