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It makes sense that our summers are filled with fruit desserts, from peach cobbler to blueberry pie. But when fall comes around, there are new fruit desserts to look forward to, even though it can be tempting to jump ahead to the peppermint mocha and salted caramel of it all. But Ina Garten would never let autumn pass without letting at least a few fall fruits enjoy some time in the spotlight. Her recipe for Pear, Apple, and Cranberry crisp, from her book Barefoot Contessa At Home, is the perfect way to honor the best the season has to offer.
Garten’s fruit crisp recipe starts with Bosc pears and Macoun apples. Bosc pears are golden-brown and have a firm flesh that makes them ideal for baking, and they have a rich, sweet flavor. Macoun apples are like a crisp McIntosh, and if you can’t find them, you can swap in another sweet and crisp apple, like honeycrisp or gala.
Garten pairs these fruits with dried cranberries. But if you want to add a little more tart fruit flavor to the recipe, you can use fresh cranberries instead of dried, since the dried ones are often sweetened. To make the filling, Garten stirs the fruit with citrus zest and juice, sugar, flour, and spices. But the best part of this fall fruit crisp just might be the topping.
Vincent Family Cranberries.
The crisp is topped with a buttery oat crumble. In the oven, it gets toasty and nutty. The browned, crisp oat crumble is the perfect foil to the gooey, sweet fruit below. Serve with vanilla ice cream or whipped cream for dessert, or have a scoop with your coffee for breakfast. But anyway you serve it, we have a feeling Ina Garten’s pear, apple, and cranberry crisp recipe is going to be a new family favorite.
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