This Apple Pear Cranberry Crisp recipe is one of my “Go To” desserts. I love that you can toss anything into the fruit mixture and it turns out amazing!
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The first time I ever ate a crisp was when my sister-in-law made one for a family party. The whole concept of “a fruit pie without a crust” was new to me, but I was willing to give it a try.
She had whipped up a Peach-Raspberry Crisp and I was psyched because I love peaches. And, boy-oh-boy, was I glad I tried it because it was delicious! I asked her how to make it, and she told me it was an Ina Garten recipe. She said she liked it because once you had the basics down, you could use whatever fruit you wanted to.
I have since meddled with Ina’s original recipe often. But so far, my favorite combination is an Apple Pear Cranberry Crisp. The version below makes one crisp, but Ina’s original recipe makes two (if you don’t feel like doing the math!).
This crisp recipe is a keeper, and I have my sister-in-law to thank for it!
APPLE PEAR CRANBERRY CRISP
Apple Pear Crisp Ingredients:
- 2 ripe Anjou pears
- 3 Gala apples
- 1/2 cup fresh cranberries*
- 1/2 teaspoon orange zest
- 1/2 teaspoon lemon zest
- 1 tablespoon Bolthouse Farms® Amazing Mango™ smoothie**
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup sugar
- 1/8 cup flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
*Fresh cranberries are in-season right now. I buy several bags at a time and then pop them into the freezer, so I can have them all year long.
**If you can’t find Bolthouse Farms® in your supermarket, just substitute a similar Mango-tasting smoothie; I find that a smoothie gives the fruit filling more depth than just plain OJ.
Crisp Topping Ingredients:
- 3/4 cup flour
- 6 tablespoons granulated sugar
- 6 tablespoons light brown sugar, packed
- 1/4 teaspoon salt
- 1/2 cup old-fashioned oatmeal
- 1/4 cup walnuts, optional
- 1/4 pound (1 stick) cold unsalted butter, diced
Apple Pear Crisp Directions:
Step 1: Preheat the oven to 350 degrees F.
Step 2: Peel and core the pears and apples. Then cut them into bite-sized chunks.
Step 3: Rinse the fresh cranberries and remove any stems that may still be attached.
Step 4: Place the fruit into a large bowl and toss with zests and smoothie to prevent browning of the fruit.
Step 5: Add cranberries, sugar, flour, cinnamon, and nutmeg to the bowl and toss with the fruit mixture.
Step 6: Pour fruit mixture into a standard-sized baking dish
Crisp Topping Directions:
Step 1: Combine the flour, sugars, salt, oatmeal, nuts (if using) and cold butter into a large bowl. Using your fingers, rub the mixture together until large crumbles form. (The butter must be cold to do this easily.)
Step 2: Sprinkle the topping evenly over the fruit, covering the fruit completely. Bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. (I usually place a cookie tray underneath the crisp, on a lower rack in the oven, in case the fruit juices bubble over.)
Step 3: You can either serve the crisp warm, right out of the oven, with or without a scoop of vanilla ice cream, or cold. (I prefer mine cold, right out of the fridge, but my husband prefers his warm – both ways taste great!)
Want more apple recipes?