Makes one 9-inch x 9-inch baking dish (6 servings)
When making this autumn dessert, use a variety of apples, such as Granny Smith, McIntosh, and Braeburn, each offering its unique flavor and texture.
1 cup (5 ounces) dried cherries
1/3 cup apple brandy, such as Calvados or Applejack
1 cup all-purpose flour
½ cup (1 stick) unsalted butter, cut into about 6 pieces
½ cup sugar
½ teaspoon ground cinnamon
½ teaspoon salt
4 large apples, cored and peeled apples in 3/8-inch wedges (6 to 7 cups); (see Tip)
Combine the dried cherries and apple brandy in a small bowl. Cover and let stand at room temperature for at least 2 or for up to 8 hours.
Preheat the oven to 350°F. Lightly oil a 9-inch x 9-inch baking dish with cooking spray.
Combine the flour, butter, sugar, cinnamon, and salt in a food processor. Using an on and of motion, process until the mixture looks like oatmeal. (Or combine the ingredients with your hands or with a pastry blender.)
Put the sliced apples in a large bowl; add the cherry-brandy mixture and toss. Spread in the bottom of the prepared baking dish. Cover evenly with the flour mixture.
Bake for 35 to 40 minutes or until the top is lightly browned, the liquid is bubbly, and the apples are fork-tender.
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