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Apple, Pear and Cranberry Crisp

Apple, Pear and Cranberry Crisp

Last Thanksgiving, I wanted to make a quintessentially autumnal crisp but was coming up short on a winning combination of flavors and seasonal fruits – until someone suggested that I add cranberry. It was a lightbulb moment. The cranberry is a subtle, tart surprise and nicely contrasts with the pear and apple. Coarsely chopped walnuts, along with oats, add a toothsome texture to the topping.

APPLE, PEAR AND CRANBERRY CRISP

For the filling:
1.5 pounds tart, crisp apples, such as Pink Lady (about 5 apples)
1 pound ripe pears, such as Bartlett (about 3 pears)
2 cups unsweetened cranberries, fresh or frozen
1/3 cup sugar
2 tablespoons flour
2 tablespoons lemon juice
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg

For the topping:
2 cups old-fashioned oats
1 cup walnuts, coarsely chopped
1/2 cup sugar
1/2 cup flour
1 stick salted butter, cut into cubes
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon sea salt

Preheat oven to 375 degrees.

Core the apples and pears and cut into chunks. (I have never peeled fruit for a crisp, but if you’d prefer to, go ahead!)

In a large mixing bowl, toss the apples, pears and cranberries with the sugar, flour, lemon juice and spices. Pour fruit mixture into a large baking dish.

In another bowl, combine all of the ingredients with the butter and work the mixture with your fingers until crumbly. Spoon the mixture over the fruit.

Bake for about 45 minutes, until the topping is a lovely golden brown and the fruits are bubbling through. Allow to cool for 10 minutes before serving.

  • Rita - This recipe looks fantastic: it’s so seasonal! Unfortunately I don’t have either fresh or frozen cranberries (they’re a rarity here…) but only dried: do you think I can use them all the same?ReplyCancel

  • kimberley - Rita: I’ve seen a number of recipes that incorporate dried cranberries. Since fresh are not an option for you, go for it! And because they are sweetened, you may want to adjust the sugar.ReplyCancel

  • andrea - Wow, this looks absolutely delicious. I have some ripe pears just waiting to be put to work. If I find time this weekend, this recipe might just happen :)ReplyCancel

  • Tricia - Crisps = love. I’m definitely saving this one to make for T-day!ReplyCancel

  • Rita - Thanks. I think I’ll try. I added some dried cranberries to a fruit salad lately and they tasted really good. You know, I tried to grow them in a pot but the trial was unsuccessful… maybe the climate wasn’t right… I wanna try again, anyway!ReplyCancel

  • Patricia Scarpin - It’s spring here and you are making me crave fall food. :D
    Love the idea of combining apples and pears – crumbles are one of my top 5 favorite desserts!ReplyCancel

  • Bethany - I made this one gluten-free, dairy-free, and cane sugar free and it was perfect!!! Thanks for the recipe! I got it from a link on etsy. :)
    It was pretty easy. I just substituted the sugar for coconut sugar, the flour for Bob’s gluten free all purpose mix, and the butter for fake butter. (I was surprised that it still came out well with that last one.) The only other things I switched were due to preference: Fuji apples, lime juice instead of lemon, and pecans instead of walnuts (yummy). It was SO SO good.ReplyCancel

  • Holly Brown - Just made it today – delicious! Substituted two fuyu persimmons (the crisp kind) from our neighbor’s tree for two of the apples. Made it quite colorful – red cranberries, orange persimmons, yellow pears and green apples. My family dubbed it Rainbow Crumble. Thanks for the recipe!ReplyCancel

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