Make Ahead

Apple, Pear and Cranberry Crisp

November  8, 2010
2 Ratings
  • Serves 8
Author Notes

Last Thanksgiving, I wanted to make a quintessentially autumnal crisp, but was coming up short on the perfect 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. - theyearinfood —theyearinfood

Test Kitchen Notes

Adding cranberries to a classic fruit crisp is a brilliant way to make the flavors in this old-fashioned dessert really "pop". I might prefer one cup to two of cranberries, but that's just me. Walnuts in the topping are another nice touch. This makes an enormous amount of crisp, by the way, perfect for a potluck or buffet gathering. Thumbs up! - Lizthechef —The Editors

What You'll Need
  • For the filling
  • 1.5 pounds crisp, tart 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
  1. Preheat oven to 375 degrees.
  2. 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!)
  3. 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.
  4. 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.
  5. 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.

See what other Food52ers are saying.

  • glammie
  • Lizthechef
  • SallyCan
  • cheese1227
  • theyearinfood

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!)
SallyCan November 12, 2010
Nice flavors, nice photo.
theyearinfood November 18, 2010
Thanks Sally!
cheese1227 November 9, 2010
I love the concept of crisp in general and this sounds like a wonderful combination.
theyearinfood November 9, 2010
Thanks! Crisps are my favorite dessert.