Yummmm, right?! This crisp has all of the tastes of autumn and it couldn’t pair better with some vanilla ice cream on a chilly night.
My mother invited us over for Sunday dinner & pumpkin carving so I offered to bring dessert. I based this on a recipe by the Barefoot Contessa found here. The cranberries were an idea I had that because I love their tart bite! You can omit them if you’d like, but they really make the dish! Plus, they are a gorgeous color, too….very autumn!
Apple, Pear, & Cranberry Crisp
- 1.5 lb ripe Bosc pears (2 large), washed, peeled, and cored
- 2 lb. Macoun apples (4 large), washed, peeled, and cored
- 6 oz. (1 c.) fresh cranberries, washed
- 1 tsp. grated orange zest
- 1 tsp. grated lemon zest
- 2 tbsp. freshly squeezed orange juice
- 2 tbsp. freshly squeezed lemon juice
- 1.5 tsp. apple pie spice (cinnamon and nutmeg blend)
- 1/2 c. granulated sugar
- 1/4 c. all-purpose flour
- 1 tbsp. vanilla extract
For the crisp topping:
- 1.5 c. all-purpose flour
- 3/4 c. granulated sugar
- 3/4 c. light brown sugar, lightly packed
- 1/2 tsp. kosher salt
- 1 c. old-fashioned oats
- 2 sticks cold butter, cut into cubes
~ Preheat oven to 350 degrees. Grease a 9″x13″ pan — I used coconut oil spray.
~ Cut the apples and pears into large slices.
~ Place them in a bowl with the cranberries.
~ Prepare your citrus next! Wash the lemon and orange and then zest them over the fruit. Cut them in halves and then juice them over the fruit, too. Watch out for seeds!
~ Pour the 1/2 c. of sugar and 1/4 c. flour over the fruit and then splash the vanilla into the bowl. Top with the apple pie spice and mix all together with a wooden spoon.
~ Spread the fruit mixture into the baking dish, making sure that the cranberries are distributed evenly throughout.
~ In a stand mixer, combine the rest of the sugar, the rest of the flour, and the brown sugar. Sprinkle in the salt and add the oats. Add the cubes of butter and turn the mixer on low. Keep the mixer on low and allow it to run for two minutes. The mixture should resemble coarse crumbs.
~ Sprinkle the entire crumb mixture over the fruit and make sure it is evenly distributed.
~ Bake the crisp for 55-70 minutes or until the top is golden brown and there are lovely pinkish bubbles rising up to the top.
~ Serve warm with vanilla ice cream….trust me, don’t skip this step!! 🙂 <3