Cranberry, Apple, and Pear Crisp Recipe
19. Oct, 2009 
4 Comments
A crisp or crumble is always a good dessert to make if you have too much fruit around, but it is also a favorite of mine because it so rustic and comforting. This crisp uses pears, cranberries and apples to take advantage of what is currently in season. The tartness of the cranberries are delicious with the sweetness of the fruit and the nuttiness of the oatmeal topping. Serve it with vanilla ice cream and everyone will be happy.
I actually need to fess up to a kitchen disaster with this recipe. It was all going fine, and was pretty much done when I decided to turn the broiler on just to get it a bit more brown on the top. Of course I set a timer because I am not an idiot, then walked away.
Never walk away from food if it is under the broiler. I know this. I really do, but I did it anyway. Sure enough a minute before the timer went I started to smell burning. I had completely burnt the top of the crumble. I was pretty upset considering how much work it was (there is a lot of peeling involved!), and how much burnt crisp we were going to have. J came into the kitchen and tried to comfort me while I started scraping the burnt part off. Luckily I had extra topping I had saved and I was able to patch the crisp and rebake it. Needless to say I didn’t use the broiler again. In fact, J ate most of the burnt topping. Apparently it tastes like burnt cookies, which are good?
Thankfully this did turn out delicious. We ate it for several days both for breakfast and dessert and there was absolutely no indication it had ever been burnt. I guess that time, in another epic tussle with my old oven, I came out on top. Lesson learned.
Cranberry, Apple, and Pear Crisp or Crumble Recipe
(makes a 9×11 casserole worth)
Filling:
2 tablespoons flour
2 tablespoons brown sugar
1 teaspoon cinnamon
2.5 lbs apples
1.5 lbs pears
1 cup cranberries
Topping:
1 cup oats
1 cup cold butter
1 1/2 cups whole wheat flour
1 cup brown sugar
Preheat oven to 400F. Peel and core apples and pears. Slice into 1/4″ slices and add to a large bowl along with cranberries. In a small prep bowl toss together dry ingredients for filling the cinnamon, flour and sugar then combine it with the fruit and set aside.
Combine topping ingredients and cut in butter until it is the texture of a coarse meal. Grab a handful and squeeze it between your fingers, if it sticks together it is ready. Pour the filling into a large buttered pie plate or 9×11 casserole dish. Top with oat mixture trying to cover all the fruit evenly. Bake for 30 to 35 minutes or until bubbly at the edges and browned on top.
Similar Recipes:
Apple Crisp
Caramelized Pear Pie
Cranberry Banana Walnut Bread
Blackberry and Apple Pie
For more Fall recipes and Cooking Ideas, check out 5 Things to Cook this Fall
Originally started as a way to document and learn to cook, the site chronicles my journey as I learn a few new things, create recipes, and have a disaster or two.
Phew…at least the dessert was saved! I love crisps…gotta buy me a bag of apples and get a move on.
There is something so warm and comforting about making crisps, yet it is the simplest of desserts..
MMMMMMMMMMM,..this is my kind of & divine dessert!!
Lovely flavours beautifully combined here!!
Yummie with hot custard!!!
Peter – I was quite relieved, I get very frustrated when things don't work out.
Nina – totally it is simple in a good way
Sophie – hot custard is a great idea!