Barefoot Contessa Apple Cranberry Crisp

Barefoot Contessa Apple Cranberry Crisp is made with Bosc pears, Macoun apples, dried cranberries, orange zest, cinnamon, and a buttery oat topping. This recipe creates a warm and fruity crisp with a hint of citrus and spice. It takes about 1 hour and 20 minutes to prepare and serves 8.

Barefoot Contessa Apple Cranberry Crisp Ingredients

• 2 pounds ripe Bosc pears (4 pears)
• 2 pounds firm Macoun apples (6 apples)
• 3/4 cup dried cranberries
• 1 teaspoon grated orange zest
• 1 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed orange juice
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup granulated sugar
• 1/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

For the Topping:

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, lightly packed
• 1/2 teaspoon kosher salt
• 1 cup old-fashioned oatmeal
• 1/2 pound (2 sticks) cold unsalted butter, diced

How To Make Barefoot Contessa Apple Cranberry Crisp

1. Preheat Oven: Preheat the oven to 350°F.
2. Prepare the Fruit: Peel, core, and cut pears and apples into large chunks.
3. Mix Filling: In a large bowl, toss the fruit with cranberries, zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 x 12 x 2-inch baking dish.
4. Make the Topping: In a mixer with paddle attachment, combine flour, sugars, salt, oatmeal, and butter. Mix on low for 1 to 2 minutes until mixture forms large crumbles.
5. Assemble Crisp: Sprinkle topping evenly over fruit, covering completely.
6. Bake: Place baking dish on a parchment-lined sheet pan. Bake for 50 minutes to 1 hour, until top is golden and fruit is bubbly.
7. Serve: Serve warm.

Recipe Tips

• Use Ripe Yet Firm Fruit: Ensures both flavor and texture hold up during baking.
• Keep Butter Cold: Cold butter gives the topping its crisp texture.
• Use Old-Fashioned Oats: These give the best chewy texture—avoid instant oats.
• Bake on a Sheet Pan: Catches any fruit juices that may bubble over.
• Add Nuts for Crunch: Try walnuts or pecans in the topping for extra texture.

What To Serve With Apple Cranberry Crisp

This crisp pairs wonderfully with vanilla ice cream, cinnamon whipped cream, or a drizzle of heavy cream. Serve with hot tea, mulled cider, or a sweet white wine for a comforting dessert.

How To Store Apple Cranberry Crisp

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze: Freeze baked crisp for up to 2 months. Thaw in fridge and reheat in oven for best results.

Apple Cranberry Crisp Nutrition Facts

• Calories: 450
• Total Fat: 19g
• Saturated Fat: 12g
• Carbohydrates: 68g
• Sugar: 38g
• Protein: 4g
• Sodium: 160mg

FAQs

Can I use fresh cranberries instead of dried?
Yes, but add a little more sugar to offset their tartness.

Can I make this ahead of time?
Yes, assemble and refrigerate before baking, or bake ahead and reheat before serving.

What if I don’t have Macoun apples?
Honeycrisp or Braeburn make good substitutes.

Is this recipe gluten-free?
No, but you can use gluten-free flour and oats to make it so.

How do I keep the topping from getting soggy?
Bake uncovered and don’t overmix the topping.

Try More Recipes:

• Barefoot Contessa Apple Crisp
• Barefoot Contessa Apple Cake Tatin
• Barefoot Contessa Apple Cake