Apple, Pear and Cranberry Crisp

Apple Pear Cranberry Crisp

Have you finished planning your Thanksgiving menu? Since we have an extra week until the holiday, I feel like I am a little behind on planning. Fortunately, we do not have to travel this year for Thanksgiving and are hosting a small dinner with my family. Deciding what to eat for dinner is easy, but planning what to have for dessert is the difficult part. After eating a big turkey dinner, I usually don’t want anything too heavy for dessert. I love just having a few cookies or a scoop of warm apple crisp. This Apple, Pear and Cranberry Crisp is a slight adaptation of your basic apple crisp. The pears and cranberries add a unique fall flavor. The crisp is warm, comforting and the perfect dessert to serve for the holiday. I love the slightly tart flavor that the cranberries add. Now, I just need to figure out what type of cookies to make.

How does everyone celebrate Thanksgiving? Do you have to travel or do you host dinner at your home?

Apple Pear Cranberry Crisp

Apple Pear Cranberry Crisp

Apple Pear Cranberry Crisp

Apple Pear Cranberry Crisp

Apple, Pear and Cranberry Crisp

Yield: 8 servings
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Try this warm apple pear cranberry crisp that makes a great dessert and is full of flavor and the perfect amount of sweetness.
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For the fruit filling:

  • 2 pears, peeled, cored and chopped into large chunks
  • 4 apples, peeled, cored and chopped into large chunks
  • 3/4 cup fresh cranberries
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • zest and juice from one lemon

For the topping:

  • 1/4 cup butter, melted
  • 3/4 cup old-fashioned oats
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup light brown sugar
  • pinch of salt


  • Preheat oven to 350 degrees F. Grease an 8-inch square baking dish and set aside
  • In a large bowl, combine pears, apples, cranberries, cinnamon, nutmeg, zest and juice. Stir to coat the fruit. Set aside.
  • In a medium bowl, combine the butter, oats, flour, cinnamon, sugar and salt. Stir well until combined.
  • Pour the fruit filling into the prepared baking dish and top with the oat topping.
  • Bake uncovered for 35-40 minutes, or until top is golden brown and crisp is bubbling around the edges.
  • Serve warm.


  • Store leftovers in a sealed container in the fridge for up to 3 days.


Serving: 0g, Calories: 238kcal, Carbohydrates: 45g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 15mg, Sodium: 56mg, Potassium: 211mg, Fiber: 5g, Sugar: 27g, Vitamin A: 240IU, Vitamin C: 7.3mg, Calcium: 27mg, Iron: 1mg
Course: Dessert
Cuisine: American
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.

39 comments on “Apple, Pear and Cranberry Crisp”

  1. This is such a beautiful dish! Your photos turned out great too 🙂

  2. How can I make this ahead of time. I have all the ingredients and was just told that we only have one oven tomorrow. I was thinking about doing all the chopping, filling and topping tonight and store it. Then put it together tomorrow and throw it in the oven when the turkey is finished. Thoughts? Soggy? Browned fruit? Bake it tonight but not all the way through… Put the remaining topping on and put in the oven tomorrow to warm up?

    • Hi Meg! I would bake it completely tonight and then just reheat in the oven tomorrow. I find that the crisp is even better reheated the next day. I reheat it at 325 degrees for about 15 minutes, or until warm. In fact, this is what I am doing for Thanksgiving.

  3. Your crisp looks wonderful! I can just taste all those warm flavors and smell the cozy scent! I love love love fruit crisps, especially around this time of year, they’re the most comforting desserts! This is making me hungry!!!

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