Pear and Apple Crisp with Cranberries


4 medium pears, peeled, cored, and cubed

4 medium apples, peeled, cored and cubed

vegetable oil cooking spray

1 cup dried cranberries

3 tablespoons water

1 lemon, juice, and grated peel

1 cup brown sugar

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 cup rolled oats

1/2 cup flour

2 tablespoons butter, unsalted

1 cup vanilla yogurt (optional)

  1. Preheat oven to 375°F. Place oven rack in middle. 
  2. Wash and prepare pears and apples. Put in shallow baking dish sprayed with cooking spray. 
  3. Sprinkle evenly with cranberries. Sprinkle water over pears, apples, and cranberries. 
  4. Grate lemon peel and squeeze lemon juice. Sprinkle peel over fruit mixture. Set juice aside. 
  5. Mix brown sugar with cinnamon and nutmeg. Divide this mixture in half and sprinkle half over the fruit. 
  6. In a medium bowl, combine the other half of the brown sugar mixture with rolled oats and flour. 
  7. Mash the butter into the mixture until crumbly. 
  8. Add lemon juice to the mixture and blend thoroughly. 
  9. Sprinkle over fruit mixture and bake for 45 minutes. 
  10. Allow to cool slightly. Serve warm in bowls and top with yogurt if desired. 
Nutrition Facts: 

Serving size: (without yogurt): 1 cup

Calories: 190

Fruits and Vegetables: 1 cup

Fat: 2.5 g

Fiber: 4 g

Sodium: 5 mg


This material was developed by the UMass Extension Nutrition Education Program.

The Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination, 413-545-4800 or see