Apple, Pear and Cranberry Crisp
 

Apple, Pear and Cranberry Crisp

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The sweetness from the apples and pears compliment the tart cranberries and the crispy spiced topping adds that perfect layer of flavorful texture that keeps you going back for seconds. We recommend serving it warm with a scoop of vanilla ice cream.

SERVING SIZE

8-10 (11 x 7 baking dish)

INGREDIENTS

1 cup water

3/4 cup fresh cranberries

3/4 cup granulated sugar (1/4 cup for the cranberries)

2 1/2 tablespoons cornstarch

1 lemon, zest and juice

1 tablespoon fresh orange juice, save zest for topping

3/4 teaspoon round cinnamon

1/4 teaspoon ground nutmeg

5 Gala or Fuji (or your favorite) apples, peeled, sliced into 1/8 inch wedges

4-5 D’Anjou or Bosc pears, peeled, sliced into 1/8 inch wedges

Crisp Topping:

1 cup flour

1 cup old fashion oats

3/4 cup packed brown sugar

1/8 teaspoon nutmeg

Zest from 1 orange

1/2 teaspoon sea salt

1/2 cup unsalted butter, melted

For Gluten Free use this for the topping:

1 cup brown or white rice flour

1 cup gluten-free old-fashioned rolled oats

3/4 cup packed brown sugar

1/2 cup unsalted butter, melted

1/2 teaspoon sea salt

 

INSTRUCTIONS

Preheat oven to 375 degrees F. Spray an 11 x 7-baking dish with non-stick spray. 

In a small pot on medium-high heat, bring cup water, ¼ cup sugar and the cranberries to a boil. Boil them until some of them start to pop, about 2 minutes. Remove them from the heat and set them aside. 

In a large bowl, whisk together the ¾ cup sugar, cornstarch, lemon zest and juice, orange juice, cinnamon and nutmeg. Add in the apple slices and the pear slices. Remove the cranberries from the water/sugar with a slotted spoon and add just the cranberries (discard the sugar/water mixture) to the apples and pears, stir to coat completely.  Pour mixture into the prepared baking dish.

In a separate small bowl, whisk together the flour, oats, brown sugar, nutmeg, orange zest and salt. Drizzle in the melted butter and stir until the mixture looks like clumpy bread crumbs. Sprinkle the mixture over the fruit mixture. 

Bake at 375 degrees F for 45 minutes or until topping is golden brown and fruit is bubbling.

Cool for a few minutes before serving. Serve by itself or with a heaping scoop of ice cream.

  PRINT VERSION

vegetable plate

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