Tired of the same old Thanksgiving desserts? I love apple pie and pumpkin pie as much as the next girl, but can’t we try something new this year?

Yesterday, I tried out this Apple-Cranberry Pineapple Crisp – and, I have to say, it was a hit! Go ahead, try something new.

Apple-Cranberry-Pineapple Crisp
for topping:
1 cup brown sugar
3/4 cup flour
10 tbsp. butter, in small pieces
1 cup whole oats
1 cup pecans, chopped
for filling:
2 cups golden delicious apples, peeled and thinly sliced
2 cups fresh pineapple chunks*
2 cups fresh cranberries
1/2 cup white sugar
1/4 cup flour
1 tsp. cinnamon
1/2 tsp. all-spice

Combine the brown sugar, butter, and flour in a bowl and combine with a fork until crumbly. Then mix in the oats and pecans. Make sure everything is well incorporated- it should be crumbly.

Mix the filling ingredients in a separate bowl, coating all the fruit with sugar and flour. Pour filling into a 9×13 buttered casserole dish. Plop the struessel topping on top of that, making sure that it covers most of the fruit. Bake @ 375 degrees for 45-50 minutes, until bubbly and golden brown.

*I was a bit skeptical about the pineapple, but it’s sweetness really balanced out the tartness of the cranberries. If you don’t like pineapple though, by all means use something else you like!