apple pear cranberry crisp
I have a great giveaway today in celebration of the release of The Vanilla Bean Baking Book: this fantastic Le Creuset braiser pan! I received this braiser about a year ago, and it instantly became my favorite kitchen item. I use it for everything – both dinner and dessert, sweet and savory. It browns chicken and other meats like a dream, the deep sides are roomy and prevent spillage, and the round shape makes for a pretty presentation.

1 winner will receive a Le Creuset 1 ½ Quart Braiser. **Participants who complete this form will be entered for a chance to win.** Contest is open through 11/22 to residents of the U.S. only. The winner will be randomly selected through and notified via e-mail no later than 11/28. The winner’s name and address will be shared with Le Creuset for the sole purpose of mailing out the prize. Thank you!
I also have a new recipe for you today, Apple Pear Crisp with White Wine. It’s based on a recipe from my new book, a crisp with cherries and rhubarb, but I’ve replaced the summer fruits with winter-y ones instead.

Also, some friends have been posting recipes from my book!
Check out:

Orange Cranberry Poundcake on Apt. 2B Baking Co.

Chocolate Chip Cookies on Eat This Poem

Mint Chocolate Cake on Appeasing a Food Geek

Pumpkin Chocolate Cake with Meringue on Turntable Kitchen

Orange Pie on Lemon Fire Brigade

Sweet Potato Scones on A Thought For Food

Pumpkin Olive Oil Bread on Simple Bites

Also, there is still time to enter my #bakeamericacakeagain tattoo giveaway! Enter here.

apple pear cranberry crisp

Apple Pear Cranberry Crisp with White Wine

Makes 6 to 8 servings

Note that the weight of apples/pears needed is the weight after being peeled, sliced, and cored. Cranberries add a very tart note here, so if you are looking for something sweeter you can omit them, and make up the difference in apples and pears. This crisp bakes fine in a 9 x 13 inch pan; I’ve used the Le Creuset 3 3/4 quart braiser in the photos.

1/4 cup (28g) cornstarch
¼ cup (50g) sugar, plus ½ cup (99g) sugar
3/4 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
Pinch cloves
1 cup sweet white wine
¼ teaspoon salt
7 ounces (200g) cranberries, fresh or frozen
1 tablespoon (15g) unsalted butter, room temperature
1 1/2 pounds (680g) sliced Gala apples, (peeled, cored, and sliced into 1/4 inch pieces), 5-6 apples
1 1/2 pounds (680g) sliced Bartlet pears, ripe but still firm, (peeled, cored, and sliced 1-inch pieces), 5-6 pears
1 teaspoon pure vanilla extract
1 teaspoon lemon juice

­Whole Wheat Streusel
½ cup (78g) whole wheat flour
½ cup (71g) all-purpose flour
½ cup (45g) rolled oats
¼ cup (50g) granulated sugar
¼ cup (50g) packed brown sugar
¼ teaspoon salt
7 tablespoons (101g) unsalted butter, room temperature

In a small bowl, combine the cornstarch, ¼ cup sugar, cinnamon, ginger, nutmeg, and cloves.

In a large saucepan, combine the white wine, ½ cup sugar, and salt. Bring to a boil over medium-high heat. Add the cranberries to the saucepan and let them boil for 1 minute. Turn off the heat and add the butter to the fruit, stir until the butter is melted and combined. Let the mixture cool until slightly warm.

While the mixture is cooling, peel and slice the apples and pears, and place them in a 9 x 13 baking dish.

Adjust an oven rack to the middle and lower middle position. Preheat the oven to 400F. Line a baking sheet with parchment paper.

Prepare the whole wheat streusel. In the bowl of a stand mixer fitted with the paddle, combine the whole wheat and all-purpose flours, granulated and brown sugars, and salt. With the mixer running on low, add the butter, 1 tablespoon at a time, until the mixture comes together but still is quite crumbly. Pour the mixture into the prepared pan in an even layer.

Stir in the vanilla and lemon juice into the cranberry-white wine mixture, then stir in the cornstarch mixture until completely combined.

Pour all the contents from the saucepan over the apples and pears, and then cover with foil and place in the oven on the upper middle rack. Place the streusel on the lower middle rack. Let the streusel bake for 8 minutes, then remove from the oven and cool slightly. Let the fruit bake 12-15 minutes more after the streusel is removed form the oven, until the apples are tender and the fruit (mostly the cranberries) is bubbling. Carefully remove the pan from the oven, remove the foil, and top the fruit evenly with the streusel. Bake for 15-20 more minutes, until the fruit is soft, the liquid is thick and bubbly, and the streusel is golden brown.

Transfer the baking dish to a wire rack and let the cool slightly before serving. Serve with whipped cream or ice cream.
apple pear cranberry crisp

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18 Responses to apple pear cranberry crisp with white wine + a le creuset giveaway!

  1. Oh I’ve never thought about adding wine in a dessert like this! It sounds really good ^_^ We (Italians) use wine to cook first courses usually – as risotto or ragù – but this is really cool!

  2. Oh wow this looks ah-mazing! I know what I’m making for dessert this Thanksgiving. I can’t wait to try some of the stuff in your new cookbook, great work!

  3. What a fabulous use of winter fruits for the holidays! I simply have to try this!

  4. Brenda says:

    I am going to make this now and freeze it for Christmas. I think I will bake it up till topping and then freeze, reheat and add topping on day of serving. I love sweet tart desserts!

  5. Shaina says:

    Gorgeous, gorgeous, gorgeous. I love your book, and our biggest problem so far has been prioritizing what we want to make when. (All of it, now.)

  6. This is crazy beautiful! And I bet it’s even more delicious than I’m thinking 🙂 Plus I’ve always been a fan of adding wine to everything–can’t wait to try this one! xoxo

  7. Terry Pearson says:

    Wine huh? I would never have thought of that myself. Savory foods, yes. I will have to make this for Thanksgiving because it sounds heavenly. Oh and Le Creuset, best pots and pans ever! I mean it. I bought an orange set in 1975. Used them every day up until 2003. No chips, no noticeable wear, no stains. I hated to part with them but my new stove was glass-top and someone told me you can’t use Le Creuset on glass top stoves. My three cgrown children had always wanted that set so I split it up and gave them to my children. Can you imagine- 41 years old and near perfect? That is high end quality at its best. Now I find out you CAN use them n glass top! Boohoo.

  8. cheryl larimer says:

    That looks and delicious and an easy addition to our holiday meal.

  9. Keri justice says:

    Oh my this looks amazing. And the brazier pan, I need it! Thanks for the chance.

  10. Rana Durham says:

    i love making my cranberry cinnamon rolls.

  11. Karen says:

    This looks so good. I think I will make it for Thanksgiving. My family will enjoy this.

  12. Patricia Scharhag says:

    Would love to win! 🙂

  13. Judy says:

    I can’t wait to get my hands on the book-all wishes for a joyous and yummy holiday season

  14. Debbie G says:

    This looks so yummy! I am thinking adding some blueberries too would be a nice touch! I’d love to win the prize…just saying:).

  15. Julia says:

    What a beautiful dessert for fall through the holidays. I’ve pinned several of your recipes to try. Thanks fora great blog.

  16. patty says:

    Beautiful looking dessert! Question – can this braiser pan be used on a glass top stove? Thanks!

  17. Sheryll says:

    Looks like a wonderful treat.

  18. Christy Spurlock says:

    Awesome giveaway

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