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Three Fruit Crisp

Try this warm crisp topped with a scoop of caramel ice cream.

  • servings: 12




  • 2 cups cranberries (1/2 pound)
  • 1 pound sweet pears (about 2 large), peeled, cored, and sliced
  • 1 pound tart apples (about 2 large apples), such as Gravenstein or Idared, peeled, cored, and sliced
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup sugar
  • 3/4 cup sifted all-purpose flour
  • 3/4 cup pacled dark-brown sugar
  • 3/4 cup old-fashioned oats
  • 12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces
  • 3/4 cup pecans, chopped


  1. Step 1

    Heat oven to 350 degrees. Combine the fruit in a large bowl. Add spices and sugar, and mix together with a wooden spoon. Place in a large buttered baking dish, such as a 14-inch oval casserole or 11-by-7-inch pan.

  2. Step 2

    Combine flour, brown sugar, and oatmeal in a large bowl. Cut in butter with a pastry cutter until evenly distributed. Stir in pecans. Spoon over fruit to cover.

  3. Step 3

    Bake until juices bubble and topping is golden brown, 35 to 40 minutes.

Martha Stewart Living, June/July 1994



Reviews (1)

  • HeatherM 10 Dec, 2013

    From toddlers to adults, this recipe is always well received. It is great for the holidays, however if you leave out the cranberries it is also the best crisp recipe out there... I like to vary the apple to pear ratio, and it is always a success!