Apple, Pear, and Cranberry Crisp

I like to make every recipe I attempt more complicated. For instance, why make apple crisp when you can make apple, pear, cranberry crisp? And why not add some lemon and orange juice (and zest) while you’re at it? So many more flavors going on! This crisp is easy to make but complex in flavor and texture. Make it for Thanksgiving or for any chill fall night when you want a warm and cozy sweet something.


1 pound ripe pears (2 pears)
1 pound crisp apples (3 apples)
⅓ cup dried cranberries
½  teaspoon grated orange zest
½  teaspoon grated lemon zest
1 tablespoon freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
¼ cup granulated sugar
½ Tablespoons all-purpose flour
½  teaspoon ground cinnamon
¼ teaspoon ground nutmeg

For the topping:

¾ cup all-purpose flour
¼ cup granulated sugar
¼  cup light brown sugar, lightly packed
¼ teaspoon kosher salt
½ cup old-fashioned oatmeal
1 stick cold unsalted butter, diced


Preheat the oven to 350 degrees F.

Peel and core the pears and apples and cut them into large chunks. Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon, and nutmeg. Pour into an 8 by 8 by 2-inch baking dish.

For the topping:

Combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 1 to 2 minutes, or until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.

Bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

One Response to Apple, Pear, and Cranberry Crisp

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