Holiday Apple Pear Cranberry Crisp

November 25, 2014

I-46-Apple Cranberry Pecan CrispI see cranberries and I automatically think, “holiday.” I love their vibrant red color and tart flavor. And aside from my favorite cardamom-ginger infused cranberry sauce (a must during Thanksgiving), I love it when cranberries bleed into the fruit I mix them with.

I love crisp anytime of the year, using all sorts of seasonal fruit. During the fall and winter, I have a soft spot for apples and pears, my favorite for baking being Granny Smith and Honeycrisp apples, and Bosc pears.

This concoction of apples, pears and cranberries results in a dessert that is not too sweet, not too tart, but just right and absolutely delicious. This crisp is also loaded with walnuts to round out the flavors and add a nice crunch in every bite.

Have a pleasantly sweet and tart Thanksgiving!



(serves 12)

3 cups rolled oats (thick if you like extra crunch)
1 heaping tablespoon raw sugar
1 heaping tablespoon flaxseed meal (optional)
2 tablespoons all-purpose flour
1/2 cup crushed raw or plain roasted walnuts (or any nut you want)
1 stick salted butter, melted

In a bowl, toss together the rolled oats, flaxseed meal, flour, sugar, and walnuts. Add the melted butter and mix well. Set aside


Have enough fruit to fill a 9″ x 12″ baking dish to the top and then some!

(serves 12)

6 to 8 Granny Smith apples, peeled, cored and chopped
6 to 8 Bosc pears, peeled, cored, and chopped
2 cups fresh cranberries
2 tablespoons raw sugar
8 fresh sage leaves, julienned (optional)

Preheat oven to 375°F for 20 minutes.

Meanwhile, in a large mixing bowl, toss together the apples, pears, cranberries, sugar and sage (if using). Transfer to a baking dish and top with “rolled oats and walnut crispy topping”. Bake until golden and the fruit are softened, about 45 minutes. (you may need to cover with aluminum foil, if topping gets too dark before the fruit is cooked through and softened.)



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