Set a rack in the lower third of the oven and preheat the oven to 375o F. Butter an 8-inch square baking pan. Set aside.
In a bowl, combine the oats, flour, pecans, dark brown sugar, cinnamon, allspice, and salt. Stir the mixture as you drizzle on the butter. Continue stirring until the dry ingredients are coated with the butter.
Cut the pineapples into ½ inch chunks. Place them in a bowl and add the cranberries, light brown sugar, ginger, lemon zest, and lemon juice. Toss gently to distribute the ingredients. Transfer the mixture to the prepared pan. Distribute the oat topping over the fruit.
Bake the crisp uncovered until the pineapple chunks are tender when pierced with the tip of a knife and the topping is lightly browned, 45 minutes. If the topping threatens to burn before the fruit is tender, loosely cover the crisp with aluminum foil. Remove from the oven and let cool slightly before spooning onto plates or into bowls.
Yield: 12 servings
Serving Size: ½ cup
Source:The Culinary Institute of America at Greystone, Napa Valley, California