Cranberry Pear Crisp
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This sweet tart, perfectly spiced crisp tastes like the month of November to me. It calls for prepared cranberry sauce, and I use homemade, but a canned whole berry cranberry sauce would work here too. In a pinch, you might be able to get away with using a cranberry sauce jelly (the ones shaped like the can) though I’ve never tried it. If you do, I recommend breaking it up with the back of a spoon so that it takes on more of a sauce-like consistency.
- Filling
- 3 cups chopped pears
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- Pinch of allspice
- Pinch of salt
- 1 1/2-2 cups prepared cranberry sauce
- Crumb Topping
- 3/4 cup old fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar, packed
- 1/4 teaspoon cinnamon
- Pinch salt
- 6 tablespoons cold unsalted butter
- Pre-heat oven to 350 degrees
- Peel pears and chop into approximately 1/2 inch pieces
- In a medium bowl, add pears, brown sugar, vanilla extract, cinnamon, ginger, allspice and salt. Stir well to combine
- Add prepared cranberry sauce to the bowl and blend all ingredients together
- Pour filling mixture into a shallow 2 quart casserole dish (approximately 8"x12")
- In a separate bowl, combine oats, all-purpose flour, brown sugar, 1/4 teaspoon cinnamon, and pinch of salt, using a whisk to blend ingredients
- Cut six tablespoons of cold, unsalted butter into small pieces and use a pastry cutter, fork, or your hands to work it into the dry ingredients until chunks of butter are about the size of a pea
- Spoon topping over the filling in the casserole dish to cover evenly
- Bake for 40 minutes, or until filling is bubbly and topping is golden brown
Cranberry Pear Crisp
November 23, 2020
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Notes
Crisp is delicious served warm with a scoop of vanilla ice cream or cold on its own, but do allow the crisp to cool somewhat before serving as the fruit will be extremely hot.
Ingredients
Instructions
