Apple Crisp with Cranberry and Pear

  • Cooking time40
  • Prep time20
  • Servings10
recipe image Croustade aux canneberges, poires et pommes


  • 4 medium apples, peeled, cored and thinly sliced
  • 4 medium pears
  • 2 cups cranberries*
  • 0.5 cup granulated sugar
  • 1 tsp. ground cinnamon
  • 0.5 cup whole wheat flour
  • 0.5 cup large oat flakes
  • 0.33 cup firmly packed light brown sugar
  • 0.33 cup wheat bran
  • 1 tsp. ground ginger
  • 0.5 tsp. ground cardamom
  • 0.25 tsp. allspice
  • 0.33 cup Becel® salted margarine sticks


  1. Preheat oven to 350° F (180° C).
  2. Combine apples, pears, cranberries, granulated sugar and cinnamon in large bowl. Turn into 25 cm round baking dish; set aside.
  3. Combine flour, oats, brown sugar, wheat bran and spices in medium bowl. Cut in Becel® sticks with pastry blender or two knives until mixture is size of small peas. Sprinkle over fruit.
  4. Bake until fruit is tender and bubbling around edges and crumble is deep golden brown, about 40 minutes. If topping is browning too quickly, cover loosely with aluminum foil.