Pear, Apple, and Cranberry Cornmeal Crumbles

By Riley Wofford
October 14, 2014
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Author Notes: Warm roasted pears, apples, and dried cranberries topped with a crumbly brown sugar and cornmeal streusel. Riley Wofford

Serves: 12


  • 4 large Granny Smith apples, peeled, cored, and cut into 1/2-inch pieces
  • 4 large Bosc pears, peeled, cored, and cut into 1/2-inch pieces
  • 1/2 cup dried cranberries
  • 1 orange, zested
  • 1 lemon, zested
  • 2 tablespoons fresh orange juice
  • 2 tablespoons fresh lemon juice
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  1. Preheat the oven to 350°F. Spray twelve 4-ounce ramekins or a large oval baking dish with nonstick cooking spray.
  2. Combine the apples, pears, cranberries, orange zest, lemon zest, orange juice, lemon juice, sugar, cinnamon, and nutmeg in a large bowl. Pour the fruit into the prepared baking dishes.


  • 3/4 cup all-purpose flour
  • 1/4 cup
    2 tablespoons yellow cornmeal

  • 1/4 cup
    2 tablespoons granulated sugar

  • 1/4 cup
    2 tablespoons packed brown sugar

  • 1/4 teaspoon kosher salt
  • 1 stick cold unsalted butter, diced
  1. Combine the flour, cornmeal, sugars, salt, and butter in the bowl of an electric mixer and beat on low speed for 2 to 3 minutes, until the butter is the size of peas and the mixture is crumbly.
  2. Scatter the crumb mixture evenly over the fruit. Bake for 45 minutes to 1 hour, until the tops are golden brown and the fruit is bubbling.

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