26 Years of Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcakes shortbreads breads youtube channel
about us
recipe index
substitutions
ingredients
glossary
conversions
weight vs volume
easter baking
apple recipes
pumpkin recipes
cranberry recipes
chocolate recipes
healthy baking
eggless recipes
comfort foods
blueberry recipes
biscotti recipes
pudding recipes
english tea party
trifle recipes
ice cream recipes
strawberry recipes
lemon recipes
thanksgiving baking
candy recipes
halloween baking
valentine's baking
christmas cookies
christmas baking
christmas candy
baking history
bibliography

 
Subscribe Now
 

Cranberry Pear & Apple Crumble Recipe & Video

Printer Friendly Page

This Cranberry Pear and Apple Crumble mixes large chunks of apples and pears with tart cranberries (either fresh or dried), and tops them with a streusel-like mixture made with flour, brown sugar, ground cinnamon, rolled oats, nuts, and butter. It is oh so good when served warm from the oven with a scoop of vanilla ice cream. 

 

While I've called this dessert a 'Crumble', it's also known as a 'Crisp'. These two names are really interchangeable because they both come from the fact that when you pull this dessert from the oven you will notice how wonderfully 'crumbly' and 'crisp' the topping has become. Crumbles and Crisps are especially popular during the Fall and Winter months which just happens to coincide with the harvest times of pears, apples, and cranberries. There are many choices for what type of pears and apples you can use in this dessert. I normally use  Bartlett, Bosc, and/or Anjou Pears. While Granny Smith, Golden Delicious, Rome and Braeburn are some year round favorites, try to use locally grown apples as they have superior flavor and texture, with the added bonus that you're supporting your local farmers. You can even use a couple of different varieties of apples and pears which gives the Crumble a wonderfully complex flavor. Also, the cranberries can be either fresh or dried.

This Cranberry Pear and Apple's crumble topping contains old fashioned rolled oats. Oats are a cereal grain that is rich and flavorful and comes in many forms. Very popular in Northern Europe, Scotland and Ireland. Oats to be consumed by humans are cleaned, toasted, hulled to  become what we call oat groats. The oat groats are then steamed and flattened to become rolled oats. There are two types, old fashioned and quick cooking. My personal preference is to use old-fashioned rolled oats because their texture is thicker.

Related Recipes You May Like

Apple Crisp

Blackberry Rhubarb Crisp

Apple Cake

Apple Streusel Cake

Blueberry Buckle

Blueberry Streusel Scones

Cranberry Pear and Apple Crumble: Preheat your oven to 375 degrees F (190 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick cooking spray, a 9 inch (23 cm) deep dish pie plate or an 8 x 2 inch square (20 x 5 cm) baking dish.

For Crumble Topping: Place all the topping ingredients (flour, sugar, cinnamon, salt, oats, nuts, and butter) in your food processor and process just until the mixture has clumps the size of peas. (This can also be done in a large bowl with a pastry blender, two knives or your fingertips.) 

For Filling: Peel, core, and cut the apples and pears into large chunks and place them in a large bowl. Add the dried cranberries, along with the sugar, salt, and cornstarch (if using) and toss to combine. Transfer to your baking dish and then spread the topping evenly over the fruit.

Bake for approximately 35 - 45 minutes or until bubbly and the topping is golden brown and crisp. Remove from oven and place on a wire rack to cool for at least 15 minutes before serving. Serve with vanilla ice cream. Leftovers can be covered and stored in the refrigerator.

Makes about 6 servings.

View comments on this recipe on YouTube

Crumble Topping:

1/2 cup (65 grams) all purpose flour

1/2 cup (100 grams) firmly packed light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

6 tablespoons (85 grams) cold unsalted butter, cut into pieces

1/2 cup (50 grams) old-fashioned rolled oats

1/3 cup (40 grams) chopped walnuts (or pecans, almonds or hazelnuts)

Filling:

1-3 tablespoons (15 - 40 grams) light brown sugar

1/8 teaspoon salt

2 teaspoons (6 grams) cornstarch (corn flour) (optional)

1 1/2 pounds (700 grams) Granny Smith Apples or other firm, tart-tasting apple - peeled, cored, and sliced into 1 inch (2.5 cm) chunks

1 1/2 pounds (700 grams) ripe Bartlett,  Anjou, or Bosc Pears, peeled, cored and cut into 1 inch (2.5 cm) chunks

1/3 cup (45 grams) dried cranberries (can use fresh cranberries that have been rinsed, drained, and picked over)

Subscribe Now
 
     
 

 

 

New Videos

   
   

 
 

Contact Us   Privacy Policy

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book or item on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2023 iFood Media LLC