Apple, Cranberry, and Pear Crisp
This easy apple, cranberry, and pear crisp recipe is bursting with tender and juicy fruit, then topped with a tasty crisp oat and pecan topping. The combination of flavors and textures in this delicious dessert is wonderful! I loved how the tart cranberries balanced out the sweetness of the apples, pears, and streusel topping. My entire family thought this apple, cranberry, and pear crisp was delicious, and I will most definitely be serving this comforting and flavorful dessert for the upcoming holidays.
Apple, Cranberry, and Pear Crisp
Fruit:
- 2 apples, peeled & diced
- 2 pears, peeled & diced
- 2 cups fresh cranberries, rinsed
- ¼ cup white sugar
- ¼ cup real maple syrup
- 2 tbsp fresh lemon juice
- 1 tbsp cornstarch
- 1 tsp cinnamon
- ½ tsp cardamom
Topping:
- 1 cup quick-cooking oats
- ½ cup flour
- ⅓ cup pecans, coarsely chopped into pieces
- ¼ cup brown sugar
- ½ tsp cinnamon
- Pinch of salt
- 8 tbsp unsalted butter, diced
How to Make an Apple, Cranberry, and Pear Crisp
Preheat the oven to 350 degrees. Coat a 10-inch cast-iron skillet with cooking spray.
Combine the diced apple, pear, and fresh cranberries in a large bowl. Add the white sugar and toss to coat evenly.
In a separate small bowl, combine the maple syrup, lemon juice, cornstarch, cinnamon, and cardamom and whisk until well combined.
Pour over the fruit and toss until evenly coated.
Pour into the prepared cast-iron skillet.
Make the topping by combining the oats, pecan pieces, flour, brown sugar, cinnamon, salt, and diced butter with your fingers until crumbly.
Sprinkle the oat topping evenly over the fruit.
Bake for 40-45 minutes, or until the fruit is bubbling and the oat topping is golden brown.
Remove from the oven and allow to cool for 15 minutes before serving.
Serve plain, with whipped cream, or with ice cream. Enjoy!
Equipment
Ingredients
Fruit:
- 2 apples, peeled & diced
- 2 pears, peeled & diced
- 2 cups fresh cranberries, rinsed
- ¼ cup white sugar
- ¼ cup real maple syrup
- 2 tbsp fresh lemon juice
- 1 tbsp cornstarch
- 1 tsp cinnamon
- ½ tsp cardamom
Topping:
- 1 cup quick-cooking oats
- ½ cup flour
- ⅓ cup pecans, coarsely chopped into pieces
- ¼ cup brown sugar
- ½ tsp cinnamon
- Pinch of salt
- 8 tbsp unsalted butter, diced
Instructions
- Preheat the oven to 350 degrees. Coat a 10-inch cast-iron skillet with cooking spray.
- Make the crisp by combining diced apple, pear, and fresh cranberries in a large bowl. Add the white sugar and toss to coat evenly.
- In a separate small bowl, combine the maple syrup, lemon juice, cornstarch, cinnamon, and cardamom and whisk until well combined.
- Pour over the fruit and toss until evenly coated. Pour into the prepared cast-iron skillet.
- Make the topping by combining the oats, pecan pieces, flour, brown sugar, cinnamon, salt, and diced butter with your fingers until crumbly.
- Sprinkle the oat topping evenly over the fruit.
- Bake for 40-45 minutes, or until the fruit is bubbling and the oat topping is golden brown.
- Remove from the oven and allow to cool for 15 minutes before serving.
- Serve plain, with whipped cream, or with ice cream. Enjoy!
I can’t resist anything with crisp, crumb or streusel! This looks fantastic!
I love the combination of fruits in this crisp.
I need to pick up some cranberries, but otherwise I think I have all the ingredients to make this! Sounds like all of my favorite fall fruits in one.
Excellent dessert!
I don’t own a cast iron skillet so I use a glass bake dish. It came out superb!
Adriana,
Great to hear! I’m so glad you enjoyed this fruit crisp. Thank you for taking the time to let me know.
-Pam
For Making the Topping, #5 you are saying to add the cinnamon and sugar which you mean brown sugar but you do not have any cinnamon added in the Topping only with the fruit mixture. Is there supposed to be more cinnamon added in the flour, pecan mixture?
Leona,
Thank you for catching that! Yes, I add 1/2 teaspoon of cinnamon to the topping. I’ve corrected the recipe.
-Pam
This looks so good! What a great combination of flavors!
I made a double batch for Thanksgiving. The dessert was not too sweet or heavy, and I had very little (two servings) left over. I will make this many times! Thank you for sharing!
Paulette,
I’m so happy you enjoyed this recipe. Thanks for taking the time to let me know.
-Pam