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Apple Pear Cranberry Crisp
This cranberry apple pear crisp is made with sweet apples and pears, tart cranberries, warm spices, maple syrup, and topped with a crisp, crunchy, buttery oat topping.
Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 10 mins
Servings: 8 servings
Calories: 242 kcal
Course:
Dessert , Baked Goods
Cuisine:
American
Ingredients
Filling
- 4 apples, peeled, cored and sliced thin (1/4-1/2 inch thick)
- 2 pears, peeled, cored and sliced thin (1/4-1/2 inch thick)
- 1 cup fresh or frozen cranberries
- 1 teaspoon orange zest
- 1 tablespoon orange juice
- 3 tablespoons maple syrup
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/8 teaspoon kosher salt
- 3 tablespoons cornstarch
Crisp Topping
- 2/3 cup old fashioned rolled oats
- 1/3 cup white whole wheat flour, or all-purpose flour
- 1/3 cup dark brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/4 cup cold unsalted butter, cut into small cubes
Instructions
- Whisk together the flour, oats, brown sugar, cinnamon, and salt in a mixing bowl. Add in the cubes of cold butter and work them into the flour mixture with a pastry cutter or your hands. They should resemble small pea sized crumbles. Put the topping in the refrigerator while you make the filling.
- Peel the apples and pears and slice them thin, about 1/4-1/2 inch in thickness. Add them along with the cranberries into a large mixing bowl. Pour in the maple syrup, orange zest and juice, spices, salt, and cornstarch. Stir together until they're coated.
- Pou the mixture into a 19×13 baking dish, 10 inch deep dish pie plate, or something similar in size. Distribute the crisp topping evenly over the fruit. Bake on the middle rack of the oven at 350° F. for 45-50 minutes or until the top is golden brown and the apples are tender. Let it cool for 5-10 minutes before serving with vanilla ice cream.
Cup of Yum
Notes
- A firm, crisp variety of apple is best for this recipe. Try Granny Smith, Honeycrisp, Jonathan, Opal, or Pink Lady.
- I recommend using Anjou or Comice pears for baking. They should be ripe, but still firm so they don't turn to mush while baking.
Nutrition Information
Calories
242kcal
(12%)
Carbohydrates
47g
(16%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
2g
Cholesterol
15mg
(5%)
Sodium
115mg
(5%)
Potassium
229mg
(7%)
Fiber
6g
(24%)
Sugar
28g
(56%)
Vitamin A
253IU
(5%)
Vitamin C
9mg
(10%)
Calcium
44mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 242
% Daily Value*
| Calories | 242kcal | 12% |
| Carbohydrates | 47g | 16% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 115mg | 5% |
| Potassium | 229mg | 5% |
| Fiber | 6g | 24% |
| Sugar | 28g | 56% |
| Vitamin A | 253IU | 5% |
| Vitamin C | 9mg | 10% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.