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Sweet Honeycrisp apples, Bosc pears and dried cranberries with a crunchy oat topping is full of fall flavors and will be a delicious addition to your holiday dessert table!
I found this wonderful recipe from The Food Network, courtesy of Ina Garten – who is one of my all-time favorite cooks!
For this recipe, I used the new Pampered Chef Stone Round Baker, the Apple Wedger to wedge the apples AND pears and Cinnamon Plus Spice Blend:
Perfect for Cakes, Quiches, And Cobblers
You can make all your favorite meals (desserts included!) with the Stone Round Baker. This 11” (28-cm) round baker allows the crusts and toppings of quiches, cakes, shepherd’s pies, and apple crisps to gently brown as they bake. Plus, you can always store and reheat leftovers in this stunning serving dish, too!
About White Satin Partially Glazed Stoneware
The elegant, white satin partially glazed exteriors combined with unglazed interiors make these stones ideal for going from the oven to the table. Made of all-natural clay, each stone develops a natural, nonstick finish over time—the more you cook, the better they get!
Product Details
- 11” (28-cm) diameter
- 13-cup (3-L) capacity
- 2¾” (7 cm) tall
- Satin white exterior glaze with unglazed interior
- No preheating necessary—just place food on stoneware and cook
- Microwave-, freezer- and conventional and convection oven-safe to 500°F (260°C)
- Won’t retain oils, odors, or flavors
- Can be used with metal utensils
- Dishwasher-safe
Core and cut 10 uniform pieces of apples or pears with the Apple Wedger. They’re the perfect size for snacks, and you can dice them for salads or baking. This handy tool makes it easy to cut your own fresh apples, rather than spending extra money on store-bought slices.
A Festive Holiday Flavor for any Homemade Treats
Limited time! Available through Dec. 31. Our fragrant blend of Korintje Cinnamon, nutmeg, allspice, orange peel, cloves, and ginger is a perfect match for apple and pumpkin pies, muffins, and cookies. Perfect for coffee, lattes, oatmeal, and applesauce, too.
Use this blend when a recipe calls for a combination of cinnamon and nutmeg, allspice, cloves or ginger. Simply replace with an equal measure of Cinnamon Plus®.
Product Details
- 2.5 oz. (70 g)
- Gluten Free
Click the link to get your Stone Round Baker the Apple Wedger and Cinnamon Plus Spice Blend today. You’ll be glad you did.
Let’s jump right in!
Ingredients
- 2 pounds ripe Bosc pears (4 pears)
- 2 pounds firm Honeycrisp apples (6 apples)
- 3/4 cup dried cranberries
- 1 teaspoon grated orange zest
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 ½ teaspoons Cinnamon Plus Spice Blend
For the topping:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, lightly packed
- ½ teaspoon kosher salt
- 1 cup old-fashioned oats
- 1 cup cold unsalted butter cubed (2 sticks)
Instructions
Preheat oven to 350°F/175⁰C.
Peel and core the pears and apples and cut them into large chunks, then place in large bowl.
Zest lemon and orange, then juice both to make 2 tablespoons juice from each. To the apples and pears, add the cranberries, zests, juices, granulated sugar, flour, and Cinnamon Plus Spice Blend, tossing gently to coat. Pour into Stone Round Baker and set aside.
For the topping:
Combine the flour, granulated and brown sugars, salt, oats, and butter in the Deluxe Stand Mixer with the paddle attachment. Mix on low speed for 1-2 minutes, or until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
Place the Stone Round Baker on a parchment-lined sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm with vanilla ice cream, if desired.
That’s it! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe. I would love to hear from you. Let’s make great food together!
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***I am a Pampered Chef Consultant – please contact me when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***
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Pear, Cranberry and Apple Crisp (Video)
Equipment
Ingredients
- 4 Bosc pears
- 6 Honeycrisp apples
- ¾ cup dried cranberries
- 1 teaspoon orange zest freshly grated
- 1 teaspoon lemon zest freshly grated
- 2 tablespoons orange juice freshly squeezed
- 2 tablespoons freshly squeezed lemon juice freshly squeezed
- ½ cup granulated sugar
- ¼ cup all-purpose flour
- 1 ½ teaspoons Cinnamon Plus Spice Blend
For the Topping:
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ¾ cup light brown sugar lightly packed
- ½ teaspoon kosher salt
- 1 cup old-fashioned oats
- 1 cup unsalted butter 2 sticks, cold, cut into cubes
Instructions
- Preheat oven to 350°F/175⁰C.
- Peel and core the pears and apples and cut them into large chunks, then place in large bowl.4 Bosc pears, 6 Honeycrisp apples
- Zest lemon and orange, then juice both to make 2 tablespoons juice from each.To the apples and pears add the cranberries, zests, juices, granulated sugar, flour, and Cinnamon Plus Spice Blend, tossing gently to coat. Pour into Stone Round Baker and set aside.3/4 cup dried cranberries, 1 teaspoon orange zest, 1 teaspoon lemon zest, 2 tablespoons orange juice, 2 tablespoons freshly squeezed lemon juice, 1/2 cup granulated sugar, 1/4 cup all-purpose flour, 1 ½ teaspoons Cinnamon Plus Spice Blend
For the topping:
- Combine the flour, granulated and brown sugars, salt, oats, and butter in the Deluxe Stand Mixer with the paddle attachment. Mix on low speed for 1-2 minutes, or until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, 3/4 cup light brown sugar, ½ teaspoon kosher salt, 1 cup old-fashioned oats, 1 cup unsalted butter
- Place the Stone Round Baker on a parchment-lined sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm with vanilla ice cream, if desired.
