Comments on: Apple Pear and Cranberry Crisp

By: Jill

Jill — Wed, 06 Jan 2010 15:04:04 +0000

Hi Valerie!

You could never go wrong by adding more dried cranberries. I love those tart treats.

And you’re right about toasting pecans; it doesn’t take much to toast them. I tend to set my oven to 300ºF then watch and smell the rest of the way. It’s not something we can walk away from and go do something else. Thankfully, it takes only a few minutes to toast pecans.

By: Valerie

Valerie — Sun, 03 Jan 2010 11:23:34 +0000

I brought this crisp to a New Year’s Eve party. It disappeared very quickly with one guest telling me he only got to lick the spoon.
I agree with Charles@Great cooks it is sweet without being sugary. I used the apples I had already purchased and added more cranberries instead of raisins. My only difficulty in preparation was roasting the pecans which I found burn very quickly if heat was too high.
This is a keeper with requests made for the recipe Thank you!

By: Jill

Jill — Tue, 04 Nov 2008 13:40:09 +0000

You have an impressive brother there.

By: kellypea

kellypea — Mon, 03 Nov 2008 15:20:58 +0000

Apple crisp has always been a favorite. My brother loved it so much he taught himself to make it when he was 10 and we’d all enjoy it. Although I haven’t had it with apples & pears, I know this would be amazing — especially w/ the cranberries and raisins. Delicious!

By: Charles@GreatCooksCommunity.com

Charles@GreatCooksCommunity.com — Fri, 24 Oct 2008 21:57:52 +0000

Oh! Oh! Man! That was the best Apple Crisp I’ve ever had. It was sweet without being sugary. It was crunchy without being all up in the granola zone and it wasn’t soupy. Sometimes these crisp recipes can turn out thin on the granola and soupy below the sugar crunch, but this one was goodness all the way through.

And best of all I didn’t feel guilty at all. Not even once!