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