Ina Garten Pear, Apple and Cranberry Crisp Recipe

This Ina Garten Pear, Apple and Cranberry Crisp bakes up with a golden oat topping and a filling that turns jammy and tart at the edges. Pears go soft and sweet, apples hold their shape, and whole cranberries burst into little pockets of bright juice. It is a simple, forgiving dessert, and this version is inspired by her classic.

Total time is 75 minutes — 20 minutes of prep and 55 minutes in the oven — and the difficulty sits at beginner level. The only part that catches people out is working the cold butter into the topping; stop while you can still see pea-sized bits. Make it in autumn and winter, or any time you want a warm fruit dessert with a little tartness.

What Is Ina Garten Pear, Apple and Cranberry Crisp?

It is a baked fruit dessert made with chunks of pear and apple, fresh or frozen cranberries, sugar, flour, orange zest and cinnamon, all topped with a buttery streusel of flour, rolled oats and brown sugar. The fruit bakes down into a soft, juicy filling while the topping stays crisp and golden. You get sweetness from the pears, sharpness from the cranberries, and a warm citrus-spice note from the zest. An 8-inch square dish or a deep-dish pie plate works, and it serves 4 generously.

Reasons to Try Ina Garten Pear, Apple and Cranberry Crisp

A few things make this one worth putting on your baking list.

• One dish, no crust work — there is no rolling, chilling or blind baking, just fruit in a dish and topping scattered over it.
• Seasonal fruit does the heavy lifting — firm baking apples and ripe pears give you natural sweetness, so the added sugar stays modest at ¼ cup in the filling.
• That tart-sweet contrast — cranberries cut through the soft fruit and keep the whole thing from tasting flat.
• Warm spice and orange zest — a teaspoon of zest and half a teaspoon of cinnamon make it smell like a holiday kitchen.
• Flexible serving — spoon it into bowls warm, or cool it completely and it still holds together.
• Holds up for days — leftovers keep well in the fridge, so it is a sensible make-ahead dessert for a crowd.

Ingredients Needed to Make Ina Garten Pear, Apple and Cranberry Crisp

Everything here is a standard pantry or produce item. You probably have most of the dry ingredients already.

For the Filling

• Bartlett or Anjou pears (about 1 lb) — two ripe but firm pears, peeled, cored and cut into ½-inch chunks. Ripe but firm matters; soft pears turn to mush.
• Baking apples (about 1 lb) — two Granny Smith or Honeycrisp, peeled, cored and cut into ½-inch chunks. Granny Smith gives the most tartness.
• Cranberries (1 cup) — fresh or frozen, picked over and rinsed. Frozen works without thawing.
• Granulated sugar (¼ cup) — lightly sweetens the fruit so the cranberries still taste bright.
• All-purpose flour (2 tablespoons) — thickens the juices as the fruit bakes.
• Orange zest (1 teaspoon) — grate it fresh; it perfumes the whole filling.
• Ground cinnamon (½ teaspoon) — a gentle warm spice that pairs with the pears.
• Kosher salt (a pinch) — keeps the sweetness in check.

For the Topping

• All-purpose flour (¾ cup) — the base of the streusel and what makes it crisp.
• Old-fashioned rolled oats (¾ cup) — gives the topping its nubby texture. Do not use instant oats.
• Light brown sugar (½ cup, packed) — adds moisture and a deeper caramel flavour than white sugar.
• Ground cinnamon (½ teaspoon) — matches the spice in the filling.
• Kosher salt (¼ teaspoon) — balances the brown sugar.
• Unsalted butter (8 tablespoons, 1 stick) — cold and cut into small cubes. Cold butter is the whole trick to a flaky topping.

Instructions to Prepare Ina Garten Pear, Apple and Cranberry Crisp

The method is straightforward: mix the fruit, rub butter into the dry topping, layer and bake. Here is how it goes step by step.

• Heat and prep the dish — preheat the oven to 375°F / 190°C with a rack in the centre. Lightly butter an 8-inch square baking dish or a 9-inch deep-dish pie plate.
• Toss the filling — in a large bowl, combine the pears, apples, cranberries, granulated sugar, flour, orange zest, cinnamon and salt. Toss gently with a spatula until evenly coated. Let it sit for 5 minutes while you make the topping; the sugar draws out juice.
• Whisk the dry topping — in a medium bowl, whisk the flour, oats, brown sugar, cinnamon and salt until no lumps remain.
• Work in the butter — add the cold butter cubes and rub them in with your fingertips or a pastry blender until the mixture looks like coarse meal with some pea-sized bits. Do not overwork it; visible butter pieces are what create a flaky, crisp texture.
• Fill the dish — spread the fruit mixture into the prepared dish in an even layer. Scrape any juices from the bowl over the top.
• Add the topping — sprinkle it evenly over the fruit, covering completely but leaving some clumps. Do not press it down, or you will lose the crunch.
• Bake — 50 to 55 minutes, until the topping is golden brown and the juices bubble up around the edges. If the top colours too fast, tent it loosely with foil after 35 minutes.
• Rest before serving — set the dish on a wire rack for at least 15 minutes. Skipping this is the one mistake that gives you a runny crisp; the juices need time to thicken.
• Serve — spoon it warm into bowls, with vanilla ice cream or whipped cream if you like.

What Goes Well With Ina Garten Pear, Apple and Cranberry Crisp

Fruit desserts like this one lean toward creamy, cold or lightly spiced partners. Here is what I reach for.

• Vanilla ice cream — the classic pairing. Cold, plain vanilla against the warm fruit is hard to beat.
• Whipped cream — softly whipped, barely sweetened, so it does not compete with the filling.
• Hot coffee — a mug of plain coffee cuts the sweetness and suits the cinnamon nicely.
• Spiced apple cider — warm or chilled, and it echoes the orchard flavours in the dish.
• Crème fraîche — a spoonful adds tang and richness without extra sugar.
• Toasted pecans — scatter a few over each serving for crunch; they play well with the oats.

Key Tips for Making Ina Garten Pear, Apple and Cranberry Crisp

These are the details that separate a crisp from a soggy one.

• Cold butter, always — cube it straight from the fridge. Warm butter blends into a paste and the topping bakes flat instead of flaky.
• Keep the chunks uniform — cutting the fruit into even ½-inch pieces means everything softens at the same rate.
• Stop mixing at coarse meal — overworking the topping develops the flour and gives you a dense, bready layer instead of a crumbly one.
• Don’t press the topping down — a loose, uneven layer lets steam escape and keeps the surface crisp.
• Watch that 35-minute mark — ovens run hot, and a foil tent after 35 minutes saves the top from scorching before the fruit is done.
• Rest for the full 15 minutes — this is what thickens the juices and gives you clean spoonfuls.
• Use firm pears — Bartlett or Anjou that give slightly when pressed. Very ripe fruit releases too much liquid.

Creative Variations of Ina Garten Pear, Apple and Cranberry Crisp

The base recipe takes swaps well. Try one of these when you want a change.

• Nutty topping — swap ¼ cup of the rolled oats for chopped almonds or pecans for extra crunch.
• Spiced version — add a pinch of ground ginger or nutmeg to the filling alongside the cinnamon.
• Berry switch — replace half the cranberries with fresh blueberries or raspberries for a softer, sweeter fruit layer.
• Gluten-free swap — use a 1:1 gluten-free flour blend in both the filling and topping, and check that your oats are certified gluten-free.
• Citrus lift — a little lemon zest mixed with the orange zest brightens the fruit further.
• Individual ramekins — divide the fruit and topping among six small ramekins and cut the bake time, checking at around 35 minutes.

Storage Guidelines for Ina Garten Pear, Apple and Cranberry Crisp

Leftovers are almost better the next day, once the juices settle. Store them properly and they hold up well.

• Refrigerator — cover leftovers tightly and refrigerate for up to 4 days.
• Freezer, unbaked — assemble the crisp, wrap tightly and freeze for up to 3 months. Bake it straight from frozen at 375°F / 190°C, adding 10 to 15 minutes to the baking time.
• Room temperature — a couple of hours on the counter is fine if you plan to eat it the same day, but refrigerate anything longer.
• Portioning first — divide cooled leftovers into individual containers so you can reheat only what you need.
• Covering the top — press a layer of foil or a lid directly over the surface to keep the topping from drying out.

Reheating Tips for Ina Garten Pear, Apple and Cranberry Crisp

Reheating brings back most of the just-baked feel. Expect the topping to soften slightly either way.

• Oven — warm individual portions at 350°F / 175°C for 10 to 12 minutes. This is the best method for keeping the top crisp.
• Microwave — heat on high for 1 to 2 minutes until warmed through. Fastest option, but the topping will go soft.
• Air fryer — a single portion at 320°F / 160°C for 5 to 6 minutes restores some crunch, especially if you cover the dish loosely with foil.
• Serve promptly — reheated fruit loses its edge quickly, so eat it soon after warming rather than letting it sit.

Nutrition Value (Per Serving)

Based on 1 serving out of 4 total.

• Calories — 578
• Protein — 6g
• Fat — 24g
• Saturated Fat — around 14g
• Carbohydrates — 88g
• Fiber — 7g
• Sugar — about 51g
• Sodium — 93mg
• Cholesterol — roughly 61mg

FAQs

Can I make Ina Garten Pear, Apple and Cranberry Crisp ahead of time?

Yes. Assemble it fully, wrap tightly and refrigerate for up to a day before baking, adding a few extra minutes in the oven. You can also freeze it unbaked for up to 3 months.

Can I freeze Ina Garten Pear, Apple and Cranberry Crisp?

Freeze it unbaked for the best texture. Bake from frozen at 375°F / 190°C and add 10 to 15 minutes to the baking time, checking that the fruit bubbles at the edges.

Why did my crisp turn out watery?

Usually it is underbaking or skipping the rest. Bake until the juices bubble at the edges, then let it sit for at least 15 minutes so the flour can thicken the fruit juices.

Can I use frozen cranberries?

Absolutely, and there is no need to thaw them. Toss them in straight from frozen; they will release their juices during baking just like fresh ones.

How long does Ina Garten Pear, Apple and Cranberry Crisp last in the fridge?

Covered tightly, it keeps for up to 4 days. Reheat portions in a 350°F / 175°C oven for 10 to 12 minutes to bring back some crunch.

What can I use instead of oats?

If you are out of rolled oats, swap in an equal amount of extra flour for a more traditional streusel, or chopped nuts for texture. Avoid instant oats, which turn gluey.

Ina Garten Pear, Apple and Cranberry Crisp

Print Recipe

Print Recipe

A warm, bubbling fruit crisp with tender pears, tart apples, and juicy cranberries under a buttery, oat-streusel topping. The filling is lightly sweetened and spiced with cinnamon and orange zest, while the crisp top stays golden and crunchy.

• Author: Anabelle Mclean
• Prep Time: 20
• Cook Time: 55
• Total Time: 75
• Yield: 4 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• For the filling:
• 2 ripe but firm Bartlett or Anjou pears (about 1 lb), peeled, cored, and cut into 1/2-inch chunks
• 2 firm baking apples such as Granny Smith or Honeycrisp (about 1 lb), peeled, cored, and cut into 1/2-inch chunks
• 1 cup fresh or frozen cranberries, picked over and rinsed
• 1/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon grated orange zest
• 1/2 teaspoon ground cinnamon
• Pinch of kosher salt
• For the topping:
• 3/4 cup all-purpose flour
• 3/4 cup old-fashioned rolled oats
• 1/2 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes

Instructions

1. Preheat the oven to 375°F / 190°C. Position a rack in the center. Lightly butter an 8-inch square baking dish or a 9-inch deep-dish pie plate.
2. In a large bowl, combine the pears, apples, cranberries, granulated sugar, flour, orange zest, cinnamon, and salt. Toss gently with a spatula until the fruit is evenly coated; the flour and sugar will absorb juices as it bakes. Let sit for 5 minutes while you make the topping.
3. For the topping, in a medium bowl, whisk together the flour, oats, brown sugar, cinnamon, and salt until no lumps remain. Add the cold butter cubes.
4. Using your fingertips or a pastry blender, work the butter into the dry ingredients until the mixture resembles coarse meal with some pea-sized butter bits. Do not overwork; visible butter pieces create a flaky, crisp texture.
5. Transfer the fruit mixture to the prepared baking dish, spreading it into an even layer. Scrape any juices from the bowl over the fruit.
6. Sprinkle the topping evenly over the fruit, covering it completely but leaving some clumps for texture. Do not press down.
7. Bake for 50 to 55 minutes, until the topping is golden brown and the fruit juices bubble up around the edges. If the top browns too quickly, tent loosely with aluminum foil after 35 minutes.
8. Remove from the oven and let rest on a wire rack for at least 15 minutes before serving. This allows the juices to thicken and prevents a runny crisp.
9. Serve warm, spooned into bowls. Optional: accompany with vanilla ice cream or whipped cream.

Notes

Storage: Cover leftovers tightly and refrigerate for up to 4 days. Freezing: Assemble the crisp unbaked, wrap tightly, and freeze for up to 3 months. Bake from frozen at 375°F / 190°C, adding 10–15 minutes to the baking time. Reheating: Warm individual portions in a 350°F / 175°C oven for 10–12 minutes, or microwave on high for 1–2 minutes until heated through. The topping will soften slightly upon reheating.

Nutrition

• Calories: 578
• Sugar: 51g
• Sodium: 93mg
• Unsaturated Fat: 14g
• Carbohydrates: 88g
• Fiber: 7g
• Protein: 6g
• Cholesterol: 61mg

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