Wonderful Winter Dessert: Pear Apple-Cranberry Crisp
Winter weather is setting in here in northern California and warm cozy desserts to share with friends are on the menu. My latest creation was a pear, apple cranberry crisp that was simple to make and my friends were just plain crazy about.
A crisp is not a difficult dessert to create-and that is why I love them. The truth is I had a bunch of Bartlett pears getting really ripe so I took advantage of them along with a big bowl of apples from the farmers market. Combined with a little leftover thanksgiving hankering for cranberry and some dried cranberries from the pantry we had a dish.
For many the ingredients for a crisp are at hand. Seasonal fruits can be used for the filling and toppings usually include butter, flour and sugar combined with oats, nuts and spices. I like to lead with the oats and include some wheat flour because nobody misses the white flour. I also like to add in more nuts (there’s those a-monds again) and spices.
The house will smell amazing and your friends will swoon. Top with healthful plain or vanilla Greek yogurt or a scoop of REAL vanilla ice cream. Enjoy!
- 3 large Bartlett Pears
- 3 Granny Smith Apples
- 1 cup Dried Cranberries
- 1 lemon, zested and juiced
- 1 orange, zested and juiced
- 1/4 cup flour
- 1 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 2 cups oatmeal
- 1/2 cup all purpose flour
- 1/2 cup wheat flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup almonds, toasted and sliced (optional)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1 stick unsalted butter (cold)
- Preheat Oven to 375 deg F
- Peel, core and slice apples and pears and place in a large bowl. To the bowl add the cranberries, orange juice and zest, lemon juice and zest, flour and spices. Stir gently to combine.
- In a medium bowl combine oatmeal topping ingredients except the butter. Stir to combine.
- Cut cold butter into slices and work with a pastry blender to mix into dry ingredients. The goal is to have little pieces of butter distributed throughout the mixture. Pour fruit mixture into 13"x9"x2" glass baking dish top liberally with oatmeal topping.
- Bake for 45 minutes over a baking sheet (to catch any bubble overs). Check and rotate and bake up to 15 minutes longer until browned on top and bubbling.
- Note: You can substitute honey or maple syrup for the sugars and feel free to use even less sweetener. I have even used tablespoons of maple syrup on a crisp when I was covering super sweet summer stone fruits.
- Some may substitute coconut oil for butter and that works well also.