Daphne Oz’s Port-Braised Apple and Pear Crisp

Yield: 6 servings
Calories: 530
Theme: New
Rating:  This recipe has not been rated
Daphne Oz's Port-Braised Apple and Pear Crisp

Forget the time-consuming task of making apple pie and throw together this delicious apple crisp. This recipe is a faster and easier holiday dessert that everyone at your table will love.


Recipe from: THE HAPPY COOK by Daphne Oz. Copyright © 2016 by Daphne Oz. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.


  • 2 Granny Smith apples, peeled, halved, cored, and thinly sliced
  • 1 Bosc pear, peeled, halved, cored, and thinly sliced
  • 1 cup packed light brown sugar
  • 2-inch piece fresh ginger, peeled and grated
  • 1 1/2 tsp cornstarch
  • 1/2 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 1 1/4 cup ruby port wine or apple cider
  • 1 1/2 cups white whole wheat flour
  • 1/2 cup roughly chopped pecans
  • 1 tsp ground ginger
  • 1 stick (4 oz) unsalted butter, melted
  • vanilla ice cream, for serving
  • honey, for serving


1. Preheat the oven to 375°F.


2. In an 8 or 9-inch square baking dish, toss the apples, pear, 1/2 cup of the brown sugar, the fresh ginger, cornstarch, cinnamon, and 1/4 teaspoon of the salt. Add the port and stir to combine.


3. In a medium bowl, combine the flour, pecans, ground ginger, and remaining 1/2 cup brown sugar and 1/4 teaspoon salt. Pour the melted butter around the sides of the bowl and use a fork to stir and rake the mixture together into large streusel-type crumbs.


4. Sprinkle the crumbs over the fruit and bake the crisp 35 to 40 minutes, until the juices bubble around the edges in thick, slow bubbles. (If the streusel topping starts to get dark too quickly, tent it with a sheet of foil.) Serve the crisp warm with a scoop of vanilla ice cream and a drizzle of honey.

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