Make Ahead
Apple, Pear and Cranberry Crisp
Popular on Food52
10 Reviews
glammie
March 5, 2017
What size baking pan would I use for this? I'd like to make it this week for my son's basketball tourney. Thanks!
Lynn P.
October 21, 2013
I made the crisp topping with 1/2 cup of flaxseed meal instead of AP flour and missed the flour entirely from the filling - must try ground almonds next time. Regardless - the gluten-free version was declared a hit!
maclover
November 27, 2010
This was delicious! I made it a few days ago for a friendsgiving dinner, then again with the extra fruit today. I used unsalted butter instead of salted and passed on the walnuts, and it still turned out great. Might try brown sugar for the crisp next time. I love that it makes my kitchen smell like the holidays.
theyearinfood
November 28, 2010
Fantastic! I love using nuts in a crisp topping - glad to know that it still turned out great!
Lizthechef
November 26, 2010
Your crisp was delicious - I added my photo but feel free to delete it...
theyearinfood
November 28, 2010
I think it's great to see another photo of the crisp! So glad you enjoyed it Liz. (And I hear ya with regards to the cranberries - I guess I just have a fondness for their tart flavor!)
cheese1227
November 9, 2010
I love the concept of crisp in general and this sounds like a wonderful combination.
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