Description
This easy Individual Apple Pear Crisp with Cranberries combines juicy pears, crisp apples, dried cranberries, citrus, and warm spices under a buttery oat topping. Baked in individual ramekins, this cozy fall and winter dessert is perfect for family dinners, Thanksgiving, Christmas, and holiday entertaining!
Ingredients
For the Apple Pear Filling
- 4 ripe pears: I used Bartlett pears this time. Ripe Bosc pears work beautifully too.
- 5 firm apples: I used Honeycrisp because that’s what I had on hand.
- ¾ cup dried cranberries
- 1 teaspoon freshly grated orange zest
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons freshly squeezed lemon juice
- ⅓ cup monk fruit sweetener or granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
For the Oat Crisp Topping
- 1½ cups all-purpose flour
- ¼ cup monk fruit sweetener or granulated sugar
- 2 tablespoons Splenda brown sugar
- ¼ cup light brown sugar, lightly packed
- ½ teaspoon kosher salt
- 1 cup old-fashioned oats
- 1½ sticks (¾ cup) cold butter, diced
Instructions
- Preheat the Oven and Organize Ramekins. Preheat your oven to 350°F. If you’re using individual ramekins, place them on a large baking sheet. This makes them easier to transfer in and out of the oven and catches any bubbling fruit juices.
- Prepare the Apples and Pears. Peel and core the apples and pears, then cut them into medium chunks and place them in a large mixing bowl.
- Make the Fruit Filling. Add the dried cranberries, orange zest, orange juice, lemon juice, sweetener, flour, cinnamon, and nutmeg to the apples and pears. Gently toss everything together until the fruit is evenly coated. If you’re baking immediately, continue with the recipe. If you’re preparing the crisp ahead, cover the fruit mixture well and refrigerate until you’re ready to bake.
- Make the Oat Crumble Topping. In another bowl, combine the flour, sweeteners, brown sugar, kosher salt, oats, and diced cold butter. Using clean hands or a fork, mix until large crumbles form. You can also use a hand or an electric mixer if you prefer.
- Assemble the Apple Pear Crisps. Divide the apple pear cranberry filling among 12–13 individual 4-ounce ramekins, filling each with the fruit mixture. Generously add the oat crumble topping, gently pressing it down to help it fit and cover the fruit. This is how I make mine, and the entire recipe fits into about 12–13 ramekins. If using one large baking dish instead, transfer the fruit filling to a 9 x 12 x 2-inch baking dish and spread the oat topping evenly over the fruit.
- Bake Until Golden and Bubbly. Bake the individual crisps at 350°F for about 30 to 40 minutes, or until the topping is golden brown and the fruit underneath is hot and bubbling. You’ll literally see those delicious juices bubbling up around the topping, and your kitchen is going to smell AMAZING! If you’re baking the recipe in one large dish, it may require additional baking time, up to 50 minutes to an hour. Look for the same visual cues: a beautifully browned topping and bubbling fruit filling.
- Serve Warm and Enjoy! Allow the crisp to cool slightly after removing it from the oven, then serve warm. One thing, though: no ice cream needed!!!! It’s wonderful exactly as it is, but if a scoop of vanilla ice cream somehow finds its way onto the top, I’m certainly not stopping you. 😂
Notes
See the step-by-step photos in the blog post above for a visual guide to making this Individual Apple Pear Crisp. You can also watch the recipe video to see exactly how I fill the ramekins and add the oat topping.
Use firm fruit: Choose firm apples and ripe but firm pears so they hold their shape while baking.
Pack the topping: Fill each 4-ounce ramekin with fruit, add the oat topping, and gently press it down to fit.
Make ahead: Refrigerate the unbaked fruit filling and oat topping separately, then assemble when ready to bake.
Watch for bubbling: Bake until the oat topping is golden brown and the fruit filling is bubbling.
