Winter Fruit Crisp with Topping (Print Version)
Seasonal winter fruits baked beneath golden, buttery oat topping. Best served warm.
# What You’ll Need:
→ Fruit Filling
01 - 2 large apples, peeled, cored, and sliced
02 - 2 large pears, peeled, cored, and sliced
03 - 1 cup fresh or frozen cranberries
04 - ½ cup dried apricots, chopped
05 - ¼ cup granulated sugar
06 - 2 tbsp lemon juice
07 - 1 tsp ground cinnamon
08 - ¼ tsp ground nutmeg
09 - 2 tbsp all-purpose flour
→ Crisp Topping
10 - 1 cup old-fashioned rolled oats
11 - ¾ cup all-purpose flour
12 - ½ cup packed light brown sugar
13 - ½ cup unsalted butter, cold and cubed
14 - ¼ cup chopped walnuts or pecans (optional)
15 - ¼ tsp salt
# Steps:
01 - Preheat oven to 350°F.
02 - In a large bowl, combine apples, pears, cranberries, dried apricots, granulated sugar, lemon juice, cinnamon, nutmeg, and 2 tbsp flour. Toss until fruit is evenly coated.
03 - Transfer the fruit mixture into a greased 9-inch baking dish, spreading it evenly.
04 - In another bowl, mix the oats, ¾ cup flour, brown sugar, salt, and nuts (if using). Add the cold, cubed butter and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
05 - Sprinkle the topping evenly over the fruit.
06 - Bake for 40 minutes, or until the topping is golden brown and the fruit is bubbling.
07 - Let cool slightly before serving. Serve warm, optionally with vanilla ice cream or whipped cream.
# Expert Tips:
01 -
- The contrast between tart cranberries and sweet baked fruit is absolutely magical
- That buttery oat topping gets irresistibly crisp and golden while staying tender underneath
- It fills your entire home with the most incredible cinnamon and fruit aroma
02 -
- Cold butter is absolutely non-negotiable for getting that crisp, crumbly texture instead of a dense doughy topping
- The fruit needs to bubble vigorously to ensure the thickener activates properly
- A baking sheet on the rack below catches any drips and saves your oven from a mess
03 -
- Cut your butter into small cubes and keep it in the freezer for 10 minutes before making the topping
- Squeeze the apple and pear slices with the lemon juice immediately to prevent browning
- If the topping browns too quickly, tent with foil for the last 10 minutes of baking