Clean Eating Grocery List

These are things I keep on hand so I always have something available for lunch and dinner.

Apple, Pear, Dried Cranberry Crisp

Apple, Pear, Dried Cranberry Crisp

Yield: Serves 8-10

Calories per serving: 400

Fat per serving: 11g

Apple, Pear, Dried Cranberry Crisp

Recipe Courtesy: Chef Michel Nischan, Eating Well Magazine, Nov/Dec. 2011


  • 1/2 cup white wine, Riesling
  • 1 cup dried cranberries
  • Topping:
  • 1/2 cup all purpose flour
  • 3 T. unsalted butter, cut into pieces
  • 2 cups old fashioned rolled oats
  • 1/2 cup packed light brown sugar
  • 2 T. Canola oil
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • Filling:
  • 3/4 cup packed light brown sugar
  • 3 T. unsalted butter
  • 4 medium apples, quartered and thinly sliced
  • 4 medium pears, quartered and thinly sliced
  • 1/2 tsp salt


  1. Pour Reisling over dried cranberries and allow to soak for 1 hour before you make the filling.
  2. Preheat oven 350ʼ.
  3. Topping: Place flour in a large bowl, cut in butter with your fingers until the mixture resembles coarse crumbs with a few large pieces.
  4. Stir in oats, 1/2 cup brown sugar, oil, salt, and cinnamon until well combined.
  5. Refrigerate while you are prepping the filling.
  6. Filling: Cook 3/4 cup brown sugar and butter in a large soup pan until mixture resembles wet sand. Add apples, pears, cranberries, and salt.
  7. Cook over medium heat, stirring often until fruit begins to soften,about 5 minutes.
  8. Transfer to a 3 quart baking dish and sprinkle with prepared topping.
  9. Bake until bubbly, approximately 1 hour.
  10. Let stand 15 minutes before serving.
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