Ingredients for Pear Apple And Cranberry Crisp Barefoot Contessa Ina Garten
- Bosc Pears
- 4 medium apples, peeled, cored, and chopped
- Dried Cranberries
- Orange Zest
- Lemon Zest
- Orange Juice
- Fresh Lemon Juice
- 3/4 cup granulated sugar
- All Purpose Flour
- Ground Cinnamon
- Ground Nutmeg
- Light Brown Sugar
- Kosher Salt
- Old Fashioned Oatmeal
- Unsalted Butter
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pear Apple And Cranberry Crisp Barefoot Contessa Ina Garten? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Pear Apple And Cranberry Crisp Barefoot Contessa Ina Garten
- Preheat oven to 350°F (175°C).
- Peel, core, and chop 4 medium pears and 4 medium apples into 1-inch chunks.
- In a large bowl, combine the pears, apples, 1 cup fresh or frozen cranberries, zest of 1 orange and 1 lemon, 1/4 cup orange juice, 1/4 cup lemon juice, 3/4 cup granulated sugar, 1/4 cup all-purpose flour, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Toss gently to coat.
- Pour the fruit mixture into a greased 9x13 inch baking dish.
- **Make the topping:** In a large bowl, combine 1 cup all-purpose flour, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 1/4 teaspoon salt, 2 cups rolled oats, and 1 cup (2 sticks) cold unsalted butter, cut into small pieces.
- Using a pastry blender or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Sprinkle the topping evenly over the fruit filling.
- Place the baking dish on a baking sheet (to catch any spills) and bake for 50-60 minutes, or until the topping is golden brown and the fruit is bubbly and tender.
- Let cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream or whipped cream (optional).
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
300g
Fat
74g
Carbs
38g
