Pear and Apple Cranberry Crisp

May 18, 2023

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The only thing better than an apple crisp is a pear and apple cranberry crisp. This recipe is so simple to make and packed with flavor. The crunch of the nuts, tartness of cranberries, sweetness of apples (and, a wee bit of delicious brown sugar!), spice of cinnamon…it’s a perfect combination of tart and sweet!

If you’re looking for a deliciously simple gluten-free treat, this is one recipe you’ll want to keep in your recipe Rolodex. 

I love cranberries and am constantly looking for new ways to include them in my diet. Not only are they rich in Vitamin C, fiber, and antioxidants, particularly flavonol polyphenols but these little berries add so much flavor to even the simplest of meals.

Tip: cranberries tend to be cheapest right after the holidays. I’ll usually purchase a few bags of fresh cranberries after Thanksgiving and store them in my freezer. That being said, you can also find them in the frozen section of most grocery stores year-round.

This Pear and Apple Cranberry Crisp can be made with a variety of apples. Personally, I prefer using Granny Smith and Fuji apples. The Granny Smith apples adds a bit of additional tartness while the Fuji is sweet and firm enough to hold its shape even after baking.


Pear and Apple Cranberry Crisp

This Pear Apple Cranberry Crisp is so simple to make and packed with flavor. The crunch of the nuts, tartness of cranberries, sweetness of apples, spice of cinnamon create the perfect treat for your family year-round.

  • Author: The Wise Consumer



Crisp Topping:

  • 1/4 cup pumpkin seeds
  • 1/3 cup hazelnut flour
  • 3/4 cup brown sugar
  • 1 cup gluten-free oats
  • 5 tbsp salted butter, cold and cubed

Apple Filling:

  • 4 apples, roughly peeled and cubed (I love using tart apples such as Granny Smith but any variety will do)
  • 2 pears, peeled and sliced
  • 1/2 cup raw cranberries, frozen or fresh
  • 1/3 cup chopped pecans (I also like to use chopped walnuts)
  • 1/2 tbsp cinnamon, or more if you love it!
  • 1 tsp ground ginger


  • Preheat oven to 395° F.
  • In a bowl, add the pumpkin seeds, hazelnut flour, brown sugar, and oats. Stir. Add the cubed butter and, either using your hand or a spoon, mix all the ingredients together until they are evenly coated with butter.
  • Place a sheet of parchment paper on baking sheet and spread and flatten the crumble topping.
  • Bake for 8-10 minutes, until topping is a light golden brown. Then, remove from oven and set aside.
  • While topping bakes, roughly peel, core, and slice your apples and pears. Note: I like to leave some of the peel on my apples as I find it adds a bit of extra texture, flavor, and fiber to the crumble.
  • Spread sliced apples and pears in an even layer in a buttered glass baking dish, preferably 9×13 inches. Top with cranberries, nuts, cinnamon, and ginger.
  • Bake in oven for 20 minutes.
  • Remove from oven and gently crumble the pre-baked topping over the fruit.
  • Reduce oven temperature to 350° F and return baking dish to oven.
  • Bake for an additional 25 minutes, or until fruit is tender.


I love to eat this apple crisp warmed and as is! But, don’t hesitate to pair it with a side of vanilla ice cream or plain yogurt.

Did you make this recipe?

Share a photo and tag me — can’t wait to see what you’ve made!

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The Wise Consumer

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