Winter Fruit Crisp with Topping (Printable)
Seasonal winter fruits baked under 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
# How-To Steps:
01 - Preheat your oven to 350°F (175°C).
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 (23 cm) 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 fruit gets bubbling hot and jammy while that oat topping turns into something like breakfast meets comfort food
- You can throw in whatever winter fruit you have languishing in the crisper drawer and it still works perfectly
02 -
- I once skipped the flour tossed with the fruit and ended up with soup in the bottom of the dish. That tablespoon is what gives you a proper sauce instead of a puddle.
- Adding the nuts to the topping was an accident one day when I thought I had pecans but had walnuts instead. Both work, but the extra crunch makes it feel special.
03 -
- Cut your fruit to roughly the same size so everything finishes cooking at the same time. Nothing worse than mushy apples alongside crunchy pears.
- If your cranberries are frozen, do not thaw them first. They'll turn your filling gray and mealy. Toss them frozen.