Apple, Cranberry and Pear Crisp

Indulge in the perfect harmony of sweet and tart flavors with our delectable apple, cranberry, and pear crisp recipe. This dessert features a variety of fruit, topped with a golden-brown, oat topping that provides a delightful contrast in texture, making it a comforting and irresistible treat for any occasion.

Ingredients

Filling​:

• 3 large mixed apples – peeled, cored and sliced ​
• 2 Anjou pears – peeled, cored and sliced 
• ½ cup dried cranberries ​
• 1 cup of fresh or frozen whole cranberries 
• 2 ½ tablespoons of sugar 
• 2 tablespoons lemon juice​
• 2 tablespoons flour ​

Topping: 

• ½ cup flour
• ½ cup brown sugar​
• ½ cup quick oats​
• ¼ cup ground walnuts ​
• ½ cup unsalted butter – cut in pieces 

Directions

1. Preheat oven to 350 degrees.
2. Lightly grease the All-Clad Enameled Cast Iron Braiser.
3. Mix apples, pears, cranberries, sugar, lemon juice, and flour together in the braiser pan.
4. In a medium mixing bowl, mix flour, brown sugar, oats, and walnuts together. ​
5. Using a fork, mash in pieces of butter and sprinkle coarse crumble over fruit mixture in the pan.
6. Bake in the oven for 45 minutes.

Pro Tip

Top this dish with your favorite ice cream!

What Is Apple Crisp?

Apple crisp is a classic baked dessert featuring tender, lightly sweetened fruit topped with a crunchy, buttery crumble. Unlike a cobbler—which uses a biscuit-like topping—or a crumble—which traditionally skips oats—an apple crisp almost always includes oats for a signature crisp texture. In this recipe, apples, pears, and cranberries come together to create a sweet-tart filling balanced by a nutty oat topping.

Choosing the Best Ingredients

What Apples Are Best for Apple Crisp?

The best apple crisp starts with apples that hold their shape and offer a balance of sweetness and tartness. Varieties like Granny Smith, Honeycrisp, and Braeburn are classic choices because they stay firm during baking and provide a bright, tangy flavor that complements the sweet topping. For a more complex taste, try mixing two or three varieties—such as Granny Smith with Fuji or Gala—for a layered sweetness and texture.

In this recipe, the mix of apples, pears, and cranberries delivers a naturally sweet-tart profile and a moist filling. Baking in an All-Clad Enameled Cast Iron Braiser ensures even heat, which keeps the fruit tender without turning it mushy while helping the crumble topping turn perfectly golden and crisp.

Perfecting the Topping

The topping for apple crisp is a simple crumble made from a mix of flour, oats, sugar, and butter. In this recipe, brown sugar adds caramel-like depth while ground walnuts bring a subtle nuttiness. The butter should be cold and cut into small pieces—when you mash it into the dry ingredients with a fork or your fingertips, it creates a coarse, crumbly texture.

Once sprinkled over the fruit filling, the topping bakes into a crisp, golden crust that contrasts beautifully with the tender fruit underneath. This mix of textures—soft fruit and crunchy topping—is what makes an apple crisp so satisfying and versatile.

Easy Swaps for Special Diets: Gluten Free, Vegan, and Healthy Options

Apple crisp is one of those desserts that adapts beautifully to different dietary needs without losing its cozy flavor or satisfying crunch.

• Gluten-free version: Swap regular flour in both the filling and the topping for almond flour, oat flour, or a certified gluten-free all-purpose blend. The oats can also be replaced with gluten-free oats to ensure the dish is completely gluten-free.
• Vegan version: Use plant-based butter, margarine, or coconut oil in place of dairy butter. These alternatives still help create that crisp, golden topping while keeping the recipe fully vegan.
• Healthier version: Reduce the amount of sugar or substitute with natural sweeteners like maple syrup or honey (for non-vegan). You can also increase the ratio of oats and nuts in the topping for more fiber and texture.

With a few easy swaps, your Apple, Cranberry, and Pear Crisp can become an inclusive dessert everyone at the table can enjoy.

Make-Ahead and Storage Tips

One of the best things about fruit crisps is how easily they can be prepped ahead of time.

• Assemble Ahead of Time: You can prepare the filling and topping separately, then store them in the fridge for up to 24 hours. When ready to bake, assemble the crisp and pop it straight into the oven. This prevents the topping from getting soggy while sitting on the fruit.
• Freezing Before Baking: Assemble the crisp completely, cover tightly with foil or plastic wrap, and freeze for up to three months. Bake straight from frozen, adding 10–15 minutes to the baking time, until the topping is golden and the fruit is bubbly.
• Reheating for a Crispy Topping: To keep the topping crisp, reheat leftovers in a 350°F oven for about 10–15 minutes. Avoid the microwave if possible—it can make the topping soft rather than crunchy.

With these tips, your Apple, Cranberry, and Pear Crisp can be a stress-free make-ahead dessert that still comes out warm, fragrant, and crispy.

Troubleshooting Apple Crisp

Why Is My Apple Crisp Not Crispy?

If your topping turns out soft instead of crunchy, it’s often due to too much moisture in the filling or not enough fat in the topping. Make sure the fruit is well-drained and coated with flour (or cornstarch) to absorb excess juices. Also, use cold butter (or plant-based butter) and work it into the dry ingredients until coarse crumbs form—this helps create a crisp, crumbly texture when baked.

How to Keep Apple Crisp from Getting Soggy

Assemble the topping and filling separately until just before baking to prevent the oats and flour from absorbing too much liquid. Bake at the recommended temperature until the topping is deeply golden brown; underbaking leaves it soft. Finally, let the crisp rest for 10–15 minutes after baking—this allows the juices to thicken and keeps the topping from going mushy.