Pear, Apple and Cranberry Crisp

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This is the first crisp I have made and it was absolutely wonderful! This is my new favorite and I will be serving it again for Thanksgiving.

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I baked this as another option for dessert on Thanksgiving, and my family and friends devoured this before they ever touched the pumpkin pie or chocolate pie! Perfect mix of of sweet and sour fruits, absolutely delicious!

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All of the fruit, zests, and juices blend perfectly together. (I used raisins instead of cranberries simply because they were on hand. Made crisp for get together with friends and was concerned that kids wouldn't touch it because it wasn't chocolate. Not the case... they LOVED it! Making for co-workers Monday.... third time in one week! Definitely a keeper.

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Peeling the fruit is the hardest part of this recipe. I have made it twice already, once in individual dishes and one in a larger dish. Add a scoop of vanilla ice cream and you have the perfect dessert. I also added some chopped walnuts to the topping, which gave it another crunchy texture.

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As the other comments say, this is wonderful! It is best served hot from the oven with vanilla ice cream. I divide the whole recipe into two pans because I like more crust with less fruit.

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OMG ! This is the best crsip recipe ever. The really wonderful thing is you can substitute any fruit combo that is in season. THANKS INA !

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If you haven't made this, you are really missing something! This reminds me of my grandmother's recipe that she used to make for us in England. I simply could not stop eating this and my family just loved it! This is a truly decadent dessert and so easy to make. Can't wait to make it again! BTW, This just beats the heck out of that semi-homemade cobbler I just tried -- no offense, but wow! after you've had this, you will never go "semi" again!

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This was beyond delicious....however I just used Apples. It was like an apple crisp dish. Delicious!

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I love it!!But instead of cranberries I used craisins, over all it was one of the best apple desserts EVER!!!!! Thanks Ina

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I made this for Thanksgiving, substituting the sugars with Splenda (both white and brown and whole wheat flour for the white flour (flour is reduced by 1/3 for the substiution. Came out great....the topping with the oatmeal provided a nice crunch. Definitely will make this again. It was truly a winner!