Pear Apple and Cranberry Crisp Barefoot Contessa Ina Garten
Elevate your dessert game with Ina Garten's Pear, Apple, and Cranberry Crisp, a classic recipe brimming with cozy flavors and vibrant color. Combining juicy Bosc pears, tart Granny Smith apples, and fresh cranberries, this dish is layered with a citrusy twist from orange juice and zest. The fruit is perfectly spiced with cinnamon and nutmeg, then topped with a buttery crumble made from rolled oats, brown sugar, and chilled unsalted butter for the ultimate golden, crunchy finish. Ready in just over an hour, this comforting crisp is ideal for holiday gatherings or a cozy weeknight treat. Serve it warm with a generous scoop of vanilla ice cream or whipped cream for a showstopping dessert that's as irresistible as it is easy to make.
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Recipe Information
Ingredients
- 4 Bosc pears (ripe but firm)
- 4 Granny Smith apples
- 0.5 pound Fresh cranberries
- 1 cup Orange juice
- 1 tablespoon Orange zest
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar, lightly packed
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 3 tablespoons All-purpose flour
- 1.5 cups Rolled oats
- 1 cup All-purpose flour (for topping)
- 1 cup Brown sugar, lightly packed (for topping)
- 0.5 cup Granulated sugar (for topping)
- 0.5 pound Unsalted butter, diced and chilled
- 0.5 teaspoon Kosher salt
Instructions
Preheat your oven to 350°F (175°C). Butter a 9x13-inch baking dish and set it aside.
Peel, core, and slice the pears and apples into thick wedges. Place the fruit in a large mixing bowl.
Add the fresh cranberries, orange juice, orange zest, granulated sugar, brown sugar, ground cinnamon, ground nutmeg, and 3 tablespoons of flour to the fruit. Toss until the fruit is evenly coated, then pour the mixture into the prepared baking dish and spread it out evenly.
To make the topping, combine the rolled oats, 1 cup of all-purpose flour, 1 cup of brown sugar, 1/2 cup of granulated sugar, and 1/2 teaspoon of kosher salt in a mixing bowl.
Add the cold, diced unsalted butter to the topping mixture. Using a pastry cutter or your fingers, cut the butter into the dry ingredients until the mixture forms pea-sized crumbles.
Spread the topping evenly over the fruit in the baking dish, ensuring all the fruit is covered.
Place the baking dish on a sheet pan to catch any drips and bake for 50-55 minutes, or until the topping is golden brown and the fruit is bubbling.
Allow the crisp to cool for at least 10 minutes before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 47 mg | 2% | |
| Total Carbohydrate | 120.7 g | 44% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 86.0 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 63 mg | 5% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 423 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
