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Pear-Cranberry-Apple Crisp

Pear-Cranberry-Apple Crisp

Cranberries, pears, and apples merge in this jeweled dessert. Sprinkle cinnamon-sugar over ice cream to top it off.

Oxmoor House JANUARY 1995

  • Yield: 8 servings


  • 1 cup unbleached all-purpose flour
  • 1/2 cup firmly packed brown sugar
  • 2 tablespoons regular oats, uncooked
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup plus 2 tablespoons butter, cubed
  • 3/4 cup coarsely chopped pecans, toasted
  • 4 cups peeled, diced pear (2 pounds), divided
  • 3/4 cup sugar
  • 1 (3-ounce) package dried cranberries, chopped
  • 2 tablespoons cornstarch
  • 2 tablespoons honey
  • 2 cups peeled, diced apple (about 1 pound)


Position knife blade in food processor bowl; add first 4 ingredients. Process until oats are coarsely chopped. Add butter and process until mixture is combined. Stir in pecans. Transfer mixture to a small bowl. Cover and chill.

Combine 1 cup diced pear, 3/4 cup sugar, cranberries, cornstarch, and honey in a large saucepan. Cook over medium-high heat until mixture is thickened (about 3 minutes). Remove from heat and stir in remaining 3 cups diced pear and apple. Pour into a greased 2-quart baking dish. Crumble chilled topping over fruit.

Bake at 375° for 35 minutes or until golden. Let stand 15 minutes before serving. Serve warm with vanilla ice cream and cinnamon-sugar.


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Pear-Cranberry-Apple Crisp Recipe