Pear, apple & cranberry crisp from Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again (page 200) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • GiselleMarie on February 28, 2020

    Wonderful! I have a favorite recipe for apple crisp from the Pillsbury Family Cookbook with the yellow cover published in the 1970’s. Ina’s version is just as good!

  • anya_sf on March 02, 2019

    I made 1/2 recipe in an 8"x8" pan, using Anjou pears and Jonagold apples. It took 1 hour to bake. Quite good! Lots of topping, which of course makes it super yummy, but you could use less. Next time I'd use less or no nutmeg.

  • raybun on October 01, 2016

    A fabulous crumble/crisp for this time of year. I made the fruit part according to the recipe using local ginger gold apples and Bosc pears. I pulsed amaretti cookies with melted butter and some sliced almonds for the topping. 5*

  • Breadcrumbs on December 10, 2015

    p. 200 – With a large basket of bosc pears on hand I decided it would be the perfect time of year to give this recipe a try. So glad I did as this was an instant hit. As mr bc pointed out, the combination of cinnamon, nutmeg and orange zest made this smell very “Christmassy” as it baked in the oven. The pears are especially lovely in this. This will be a great brunch item through the holidays so I’ll definitely make this again. photo here: http://www.chowhound.com/post/baking-days-december-2015-edition-1028886?commentId=9776636

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