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
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Ingredients
- 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
Directions
-
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.
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