As crisps go, this Pear, Apple, and Cranberry Crisp is a showstopper. It has three fruits, two citrus juices, and a generous portion of buttery topping. Just right for a special occasion.
It’s a Barefoot Contessa recipe that I make every year for Thanksgiving. I love apple desserts, and the mix of fruits and juices in this one seems very gourmet to me. The topping is much easier to deal with than rolling out a pie crust. However, you do have to do quite a bit of peeling, coring, cutting, zesting, and juicing.
Over the years, I’ve decided the original recipe is too sweet, so I cut the sugar some. Also, I’ve never found the Macoun apples the recipe calls for, so I make adjustments there, too.
Notes on changes to the recipe:
Sugar – I cut the granulated sugar to ¼ cup in the filling and ¼ cup in the topping. Also, sometimes I use only ½ cup brown sugar in the topping.
Apples – I’ve used Honeycrisp, Gala, and Granny Smith apples, and they all work well.
You can find the recipe here: Ina Garten’s Pear, Apple, and Cranberry Crisp