Pear, Apple, Cranberry Crisp

by Katie Wachtel on 11/12/15

You'll rekindle everyone's appetite with the irresistible aroma of this delectable dessert. Guests just can't say no, and neither can I! Top with homemade vanilla-cinammon whipped cream and don't forget to add your favorite ice cream!

(Adapted from Ina Garten)

Serves 8-12

12 Tart baking apples, peeled, cored and sliced thin

4 Ripe medium pears peeled, cored and sliced thin

1/3 Pound Dried Sour Cherries, Pitted and chopped fine

12 Ounces fresh cranberries

1 ½ teaspoons cinnamon

¼ Teaspoon ground cloves

¼ Teaspoon nutmeg

 1 Cup organic sugar

¼ Cup fresh lemon juice.

Zest of 1 lemon

Topping

1 Cup quick rolled oats

1 Cup Sifted all-purpose flour

1 Cup firmly packed light brown sugar

¼ Teaspoon cinnamon

Pinch of salt

Tablespoons (1 ½ sticks) unsalted butter, very cold and cut into pieces

Heat the oven to 350  degrees

Combined filling ingredients, toss well. Mound in a deep buttered 10- inch baking dish.

In a food processor, combine topping ingredients and process until it resembles coarse crumbs. Sprinkle over filling.

Bake for 60 to 70 minutes, serve with your favorite Vanilla ice cream or Cinnamon- Vanilla whipped cream (recipe follows).

Cinnamon-Vanilla Whipped Cream

1 Cup heavy cream

1 Tablespoon sugar

2 Teaspoons vanilla extract

1/8 Teaspoon cinnamon

Whip the cream, then beat in the sugar, vanilla & cinnamon.