Winter Berry Crisp


Hello, WordPress world! I’ve recovered (barely) from my Turkey Day, and am raring to go back to work tomorrow (NOT). Looking for a way to use up that extra bag of cranberries from Thanksgiving? This was my tasty solution. Somebody at a party once told me this was a streusel topping, not a crisp topping. Tomato, tomahto. Whatever… As long as it’s tasty! 🙂



  • 1 12-oz. bag cranberries
  • 1 Bartlett pear, peeled and sliced
  • 2 apples, peeled and sliced (such as Gala, Golden Delicious, MacCoun)
  • 1/2 cup wild frozen blueberries (such as Wyman’s)
  • 1 tbsp orange zest (from 1 orange)
  • 1 tbsp orange juice
  • 2 tbsp corn starch
  • 3/4 cup sugar

Crisp Topping:

  • 1 cup flour
  • 1 tsp ground cinnamon
  • 1/2 cup packed dark brown sugar
  • 1/2 cup butter, softened

Yield: One 9″ pie


Preheat oven to 375º F. Grease a 9″ pie plate. Line a baking sheet with foil, then place a wire rack on top of it. Combine all ingredients for filling in a large bowl. Transfer mixture to greased 9″ pie plate. In a separate, medium bowl, combine all ingredients for crisp topping with your hands, rubbing the mixture between your fingers until it forms pea-sized crumbs. Top the pie evenly with the crisp topping. Place pie plate on wire rack on baking sheet. Bake until the apples are tender, 50 to 60 minutes.


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