The tart and tangy cranberries complement the sweet apples and pears in this warm, streusel-topped delight. Try serving it à la mode as the grand finale of your Thanksgiving dinner.

Robert Landolphi
Recipe by Cooking Light July 2014


Oxmoor House

Recipe Summary

16 mins
1 hr 11 mins
Serves 9 (serving size: 1/9 of crisp)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°.

  • Combine first 6 ingredients in a medium bowl, stirring with a whisk. Add apples, pears, and cranberries, stirring to coat fruit. Pour mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray.

  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and remaining ingredients in a bowl, stirring to combine. Spoon flour mixture over fruit mixture. Bake at 375° for 45 minutes or until topping is golden brown. Cool 10 minutes.


Gluten-Free Baking

Nutrition Facts

303 calories; fat 9g; saturated fat 5.1g; mono fat 2.5g; poly fat 0.7g; protein 2.8g; carbohydrates 55g; fiber 4g; cholesterol 20mg; iron 0.9mg; sodium 138mg; calcium 23mg.