Saturday, January 24, 2015

Pear Cranberry Crisp

  My son Justin and his girlfriend Lily sent us a beautiful box of goodies for the holidays.  One of the boxes contained the most beautiful pears.  Desserts are one of my favorite ways to use pears.  They're flavor is so delicious and not too sweet.  Combined with cranberries this was a tasty holiday dessert.



Pear Cranberry Crisp


  • 1 cup dried cranberries
  • 8 ripe pears (about 2 1/4 pounds), cored and sliced
  • 1 teaspoon vanilla
  • 1/2 cup granulated sugar
  • 1 1/4 cups flour
  • Slightly rounded 1/3 cup rolled oats
  • 1/4 cup packed dark brown sugar
  • 1/4 teaspoon ground cinnamon
  • Scant 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted and cooled to room temperature
  • Crème fraîche or whipped cream to serve


  1. 1
    Preheat the oven to 375°. Toss the cranberries, pears, vanilla, and 1/4 cup granulated sugar together in a bowl with 1/4 cup water.
  2. 2
    In another bowl, whisk together the remaining 1/4 cup granulated sugar, flour, oats, brown sugar, cinnamon, and salt. Drizzle in the butter and stir with a fork until the mixture is crumbly and all the flour is incorporated. Do not allow the mixture to come together into a ball.
  3. 3
    Spread the fruit in a 9x13 baking dish (or in eight 8-ounce ramekins). Use your fingers to sprinkle the crumb topping over the fruit, breaking up any large crumbs (crumbs larger than 1 inch will not cook through). Bake until the filling is bubbling and the topping is browned, about 40 minutes. The juices should bubble thickly; otherwise the fruit will be soggy. Serve hot, warm, or at room temperature with crème fraîche or whipped cream.

1 comment:

  1. Sounds good, the cranberries are a nice addition:@)


Thanks for commenting on my blog!