Go Back
Print
Bowl of fruit crisp topped with vanilla icecream in foreground with apples, pears, and cranberries in background

Apple, Cranberry, and Pear Crisp

Apple, Cranberry, and Pear Crisp is an easy-to-make baked dessert made with chopped apples and Bosc pear mixed with whole cranberries all covered with a streusel topping.
Course Dessert
Cuisine Canadian
Keyword Fruit Crisp, Apple Cranberry and Pear Crisp, baked dessert, cranberries, apples, pear
Servings 6
My Island Bistro Kitchen My Island Bistro Kitchen

Ingredients

For Streusel Topping:

  • 1/3 cup + 1 tbsp all-purpose flour
  • 1/3 cup brown sugar, lightly packed
  • ¼ tsp cinnamon
  • 1/8 tsp nutmeg
  • Pinch salt
  • 1/3 cup cold butter
  • 2/3 cup rolled oats
  • 1 tsp finely grated orange rind
  • 2 tbsp chopped pecans (optional)

For Apple Cranberry and Pear Base:

  • 1½ lbs apples (e.g., Cortlands, Honeycrisps, Humes, Ginger Gold, individually or in any combination mixture)
  • 1 – 6 oz Bosc pear
  • 1 cup whole cranberries (fresh or frozen)
  • 1 tbsp orange juice
  • ¼ cup brown sugar
  • ¼ cup white sugar
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 1/8 tsp allspice
  • 1 tbsp finely grated orange rind
  • 1 tbsp + 1 tsp cornstarch

Instructions

  1. Position oven rack in center of oven and preheat oven to 375°F. Grease 1½-quart baking dish.

For Streusel Topping:

  1. In medium-sized bowl, combine flour, brown sugar, spices, and salt. Using pastry blender, cut in cold butter until mixture is crumbly. Stir in rolled oats, grated orange rind, and chopped pecans (if using). Cover mixture and place in refrigerator while preparing the fruit mixture.

For Apple, Cranberry, and Pear Base:

  1. Peel, core, and cut apples into quarters. Slice each quarter into chunks or into slices about ¼”- ⅓” thick or so. Place in large bowl. Peel, core, and cut the pear into chunks or slices similar to the apples. Add the pear to the apples along with the cranberries. Sprinkle mixture with orange juice and toss to coat.
  2. In separate bowl, combine sugars, spices, grated orange rind, and cornstarch. Mix well. Add to the fruit mixture and toss to coat.
  3. Transfer mixture to prepared baking dish.
  4. Sprinkle streusel topping evenly over fruit.
  5. Place baking pan on rimmed baking sheet (lined with tin foil for easy clean-up should fruit mixture bubble out).
  6. Bake for 50-55 minutes, or until topping is crisp and golden tanned, apples are tender when knife-tested, and juices from the fruit mixture are bubbling up around the edges of the crisp topping. Remove from oven and let the crisp cool for 20-30 minutes before serving.
  7. Serve plain or with a dollop of whipped cream or favourite vanilla ice cream.

Recipe Notes

Yield: Apx. 6 servings

[Copyright My Island Bistro Kitchen]