Print

Ina Garten Pear, Apple and Cranberry Crisp

Ina Garten Pear, Apple and Cranberry Crisp - recipe card
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.

Ingredients

Scale
  • 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

Keywords: pear apple cranberry crisp, fruit crisp recipe, easy apple dessert, cranberry dessert, oat streusel topping, fall dessert, winter dessert, baked fruit crisp, Thanksgiving dessert, simple crisp recipe

Find it online: https://inagartencooks.com/ina-garten-pear-apple-and-cranberry-crisp-recipe/