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Bobby Flay’s Pear, Apple, and Cranberry Crisp

  • Author: Misfits Market
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8-10 1x

Ingredients

Scale

For the Fruit Filling:

  • 2 pounds apples, peeled, cored, and sliced ¼” thick
  • 2 pounds pears, peeled, cored, and sliced ¼” thick
  • 12 ounces (about 3 cups) fresh cranberries
  • ⅔ cup light brown sugar
  • ⅛ teaspoon allspice
  • ¾ teaspoon cinnamon
  • 3 tablespoons cornstarch
  • ⅓ cup fresh orange juice
  • ¼ cup maple syrup
  • Zest of 1 orange
  • 1 tablespoon freshly grated ginger root

For the Crisp Topping:

  • ¾ cup all-purpose flour
  • 3 tablespoons candied ginger, finely chopped
  • ⅓ cup light brown sugar
  • ¼ cup turbinado sugar
  • ¾ cup coarsely chopped pecans
  • ½ cup old-fashioned oats
  • ¼ teaspoon cinnamon
  • ¼ teaspoon fine sea salt
  • 1 stick unsalted butter, melted and slightly cooled

Instructions

  1. Preheat the oven to 375°F.
  2. In a large bowl, combine apples, pears, and cranberries.
  3. Add the brown sugar, allspice, cinnamon, cornstarch, orange juice, maple syrup, orange zest, and grated ginger. Toss until evenly coated.
  4. In a medium bowl, combine flour and candied ginger. Toss to coat.
  5. Add brown sugar, turbinado sugar, pecans, oats, cinnamon, and salt. Stir to combine.
  6. Drizzle in melted butter and stir until the mixture forms clusters and clumps.
  7. Scrape the fruit filling into a baking dish, spreading evenly.
  8. Sprinkle the crisp topping evenly over the fruit.
  9. Bake for 45 minutes to 1 hour, or until the fruit is tender and bubbling and the topping is golden brown.
  10. Let cool slightly before serving.