We love fruit desserts a lot around here, and this recipe for a Holiday Crisp (aka an Apple, Pear and Cranberry Crisp) is one of my favorites for Thanksgiving and Christmas.
Fruit crisps are one of my favorite desserts – and this festive little number comes together quickly in about 15 minutes (depending on your fruit ninja slicing skills). Here I make the simple filling with apples, pears and cranberries; all topped off with a delicious oat crunch.
I really enjoy cooking with seasonal produce, and I like quick and easy recipes even more. So, this is defintiely one of my staple desserts for the fall and winter months.
Ingredients you’ll need
- sugar: you can use all brown or all white sugar, if you don’t have both kinds.
- pecans: you can replace these with oats in case of an allergy, or if you don’t have any.
- butter: please use butter cold from the fridge; please do not substitute a buttery spread. If wanting to use margarine, you have to use stick margarine (and not the soft, spreadable kind).
Step by step photos
This is a very classic, simple recipe to make a fruit crisp. All you have to do is assemble the topping, stir up the filling and then layer them in a baking dish.
Tips & tricks
- Don’t skip chilling the topping: This helps the topping to turn out crumbly and stay on top of the fruit – otherwise the butter could melt too fast and you’d be left with a greasy filling and a try topping.
- Peeling the fruit: If you want to peel the apples and pears for the crisp, feel free to do so. I actually like the pop of color the skin adds, and it helps the softer pears to stay in shape.
- Make ahead instructions: This is a great dessert to make ahead up to 2 days. Finish baking, then cool it completely on a rack. Cover tightly with plastic wrap and chill. To reheat, unwrap and place it in the oven at 300°F until hot. Cover the top with aluminum foil if needed to prevent too much browning.
Watch the recipe video
Holiday Fruit Crisp
For the Topping:
- ½ cup brown sugar
- ½ cup rolled oats
- ½ cup all-purpose flour
- ¼ cup chopped pecan nuts
- ½ teaspoon cinnamon
- pinch of salt
- ¼ cup cold butter
For the Filling:
- 3 medium apples cored and diced
- 2 medium pears cored and diced
- 1 cup fresh cranberries large ones halved
- ⅓ cup granulated sugar or more to taste
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- Heat the oven to 350°F. Lightly grease a deep 7×11 inch baking dish.
- In a medium bowl, stir all topping ingredients EXCEPT for butter together. Cut in cold butter until crumbs form (use clean hands, a pastry cutter doesn't work as well due to the nuts). Set aside in the fridge.
- Combine all ingredients for the filling in a large mixing bowl, stirring well to evenly distribute the sugar and flour.
- Place the filling in the prepared baking dish. Evenly cover the fruit filling with the chilled topping.
- Bake the crisp for 35-40 minutes in the preheated oven, or until the topping is golden and the filling is bubbly. Rest on a rack on the counter for 10-15 minutes before serving.
More recipe information
More crisps and cobblers
This recipe was actually one of the first ones I shared here on Savory Nothings, and it was in desperate need of an update. Well, here it is now – transported from its 2014 blogging days into 2019 glory.
I updated it to be even easier and better – a little more sugar in the filling so the cranberries don’t taste too tart, and a much simpler and quicker preparation. Now it’s perfect, if I dare say so myself. Top it with a scoop of vanilla ice cream and you’re set 😉