We tossed together holiday-favorite fruits and topped them with a spiced coconut streusel to make this sweet breakfast casserole.
Grease an 8x8x2-inch baking dish (2-quart square); set aside. In a large bowl, combine granulated sugar, dried cranberries, lemon peel and juice and vanilla. Add the sliced apples and fresh or frozen cranberries, gently tossing well to evenly coat. Place apple mixture in prepared dish.
In a small bowl, combine oats, brown sugar, flour and apple pie spice. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal. Stir in coconut. Sprinkle topping evenly over apple mixture.
Bake in a 350 degree F oven for 40 to 45 minutes or until apples are tender and topping is golden. Cool on a wire rack for 10 minutes. Serve warm or at room temperature in shallow bowls with half-and-half, if you like. Makes 6 servings.
Prepare the topping up to 8 hours before serving. Cover and chill the fruit crisp until needed.