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Recipes // Desserts // Apple, Pear and Cranberry Crisp

Apple, Pear and Cranberry Crisp

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By Dede Wilson

10 Servings

Ingredients:

Topping:

  • 1 cup (2 sticks) unsalted butter, cut into large pieces
  • 2 cups firmly packed light brown sugar
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cup rolled oats (not quick or instant)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt

Filling

  • 2 pounds ripe pears (about 4 or 5), such as Anjou or Bartlett
  • 2 pounds Cortland Apples (about 6)
  • 1 cup fresh cranberries
  • 1/2 cup sugar
  • 2 teaspoons lemon juice

Directions:

  1. Preheat oven to 350°F. Coat a 3-quart shallow baking dish with nonstick spray (a 13x9-inch pan works but if you are placing this on a buffet, use a decorative ceramic baking dish). Also line a baking sheet with parchment paper; set aside.
  2. For the Topping: Place butter in large microwave-safe bowl, or in saucepan. Melt butter. If you have melted the butter in the microwave, simply whisk in the sugar, then stir in the flour, cinnamon and salt. If you have melted it in a saucepan, pour the butter into a mixing bowl and proceed (the pan will most likely have too much residual heat).
  3. For the Filling: Peel and core the apples and pears and cut into approximately 1-inch chunks (some variation is fine). Toss in a bowl with the cranberries, sugar and lemon juice and scrape into prepared pan. Scatter topping evenly over fruit. Place pie plate on prepared baking sheet; this will catch boil-overs.
  4. Bake for 40 to 50 minutes or until topping is golden and fruit is bubbling around edges. Let sit for 10 minutes before serving. It may be served at room temperature, or re-warmed after cooling. Best eaten the day it is made.

Bakepedia Tips

  • The topping can be made ahead and sealed in a zip top freezer bag and frozen for up to 1 month. Simply remove from freezer while you are preheating oven and preparing filling.
  • For a more rustic approach, you may leave the skins on the apples and pears. 
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