Apple, Pear & Dried Cranberry Crisp

Apple, Pear & Dried Cranberry Crisp

4 Reviews
From: EatingWell Magazine November/December 2011

Apples, pears and dried cranberries fill this holiday crisp. It has all the fruit flavor and sweet streusel topping that you get in a pie, but without the need to fuss with a crust.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 1/2 cup fruity white wine, such as Riesling or GewÀ¼rztraminer, heated until steaming
  • 1 cup dried cranberries
  • Topping
  • 1/2 cup all-purpose flour
  • 3 tablespoons unsalted butter, cut into small pieces
  • 2 cups old-fashioned rolled oats
  • 1/2 cup packed light brown sugar
  • 2 tablespoons canola oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • Filling
  • 3/4 cup packed light brown sugar
  • 3 tablespoons unsalted butter
  • 4 medium apples, quartered and thinly sliced
  • 4 medium pears, quartered and thinly sliced
  • 1/2 teaspoon salt


  • Active

  • Ready In

  1. Pour Riesling over cranberries in a small bowl; let soak for at least 1 hour or overnight before you make the filling.
  2. Preheat oven to 350 °F.
  3. To prepare topping: Place flour in a large bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger pieces. Stir in oats, 1/2 cup brown sugar, oil, salt and cinnamon until well combined. Refrigerate while you prepare the filling.
  4. To prepare filling: Cook 3/4 cup brown sugar and butter in a Dutch oven over medium heat, stirring occasionally, until the butter is melted and the mixture resembles wet sand. Add apples, pears, salt and the soaked cranberries plus wine. Cook over medium heat, stirring often, until the fruit begins to soften, about 5 minutes. Transfer to a 3-quart glass or ceramic baking dish. Sprinkle with the topping.
  5. Bake until the filling is bubbling and topping is browned, about 1 hour. Let stand at least 15 minutes before serving.
  • Make Ahead Tip: Refrigerate topping for up to 1 day.

Nutrition information

  • Per serving: 399 calories; 11 g fat(5 g sat); 6 g fiber; 74 g carbohydrates; 3 g protein; 34 mcg folate; 18 mg cholesterol; 50 g sugars; 34 g added sugars; 270 IU vitamin A; 6 mg vitamin C; 40 mg calcium; 2 mg iron; 244 mg sodium; 277 mg potassium
  • Carbohydrate Servings: 5
  • Exchanges: 1 starch, 1 1/2 fruit, 2 other carbohydrate, 2 fat

Reviews 4

October 24, 2014
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By: EatingWell User
Easy and good autumn crisp An easy crisp, especially use of fall fruits, but much too sweet. I used not very sweet, native North Carolina pears su I thought best not to reduce the amount of sugar. Next time, I will half it. Also, I used a sweet red wine to soak the cranberries. Pros: Lots of fruit, easy Cons: Too much sugar
October 23, 2012
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By: EatingWell User
Delicious Make sure to soak the cranberries overnight so they are plump and extra flavorful. I doubled the crust by 1/2. It was perfect! Serve warm with vanilla ice cream and it will be a hit! Definitely one of the best desserts I've ever made. Pros: Flavorful, easy
January 01, 2012
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By: EatingWell User
needs a bit more juice i would up the 1/2 cup of sweet wine to a cup to soak the cranberries in...and cut the oats down by a 1/2 of cup...this is a great crisp and I will make it again with these small changes. Pros: Great flavor! Cons: a bit dry
December 13, 2011
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By: EatingWell User
We'll make this again We made a double recipe, and I think the apples and pears were large, not medium, so it made three. Everybody loved it, and the leftovers are disappearing quickly. Pros: Not too difficult to make, tastes wonderful the next day, too. Cons: Peeling everything is a ain