Make Ahead Pear Cranberry and Apple Crisp

Prep Time 25 min Cook Time 55 min Total Time 1 hr 20 mins
Serves 8     adjust servings


For the fruit filling

  • 5 Granny Smith apples
  • 1 red Bosc pear
  • 1 1/2 cups fresh cranberries
  • zest from one lemon
  • 1 Tablespoon lemon juice

For the topping

  • 3/4 cups all purpose flour
  • 3/4 cups brown sugar
  • 3/4 cups old fashioned oats
  • 1/2 teaspoons cinnamon
  • 1/2 teaspoons nutmeg
  • 1/2 teaspoons cardamom
  • 12 tablespoons cold butter, cut into cubes
  • 1 cup pecans, chopped


  1. Peel, core and thinly slice the apples. Place sliced apples in a medium-sized bowl.. Peel and core the pear. Add the pear slices to the apples. Rinse whole, fresh cranberries under running water. Add the cranberries to the apple/pear mixture. Add the lemon zest and lemon juice to the sliced fruit and stir gently to coat the fruit in the lemon juice and evenly distribute the lemon zest.
  2. In a separate bowl, combine flour, sugar, oats and spices. Using a pastry cutter, two forks or your hands, cut the cold butter into the dry ingredients, working it in until the mixture is the consistency of wet sand. The butter pieces should be the size of small pebbles and should be evenly coated. Gently stir in the chopped pecans. 
  3. At this point, you can refrigerate the two bowls until you're ready to bake the crisp.
  4. When it's time to bake, preheat the oven to 375º. You can either evenly distribute the filling mixture into eight greased ramekins, or place all of it in a greased 13x9" pan. Either way, you will evenly distribute the topping mixture atop the fruit filling. Bake for 55 minutes, or until the filling is bubbly and the topping is golden brown. Allow the crisp to cool for ten minutes before serving.
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