Description
This Cranberry Pear Crisp is a delightful autumn dessert combining tender, juicy pears with tart cranberries and a warm, crunchy oat topping. Perfectly spiced with cinnamon and sweetened just right, it’s an inviting dish best served warm with a scoop of vanilla ice cream. Easy to prepare and sure to impress, this recipe makes a comforting treat for any occasion.
Ingredients
Scale
Fruit Filling
- 5–6 large pears, peeled, cored, and sliced ¼ inch thick
- 1½ cups fresh cranberries
- 2 teaspoons corn starch
- ⅓ cup granulated sugar
- 1 tablespoon lemon juice
Crumble Topping
- 1 cup old-fashioned oats
- ½ cup all-purpose flour
- ½ teaspoon cinnamon
- ¼ cup granulated sugar
- ¼ cup light brown sugar, packed
- pinch of salt
- ½ cup unsalted butter, cubed
Instructions
- Preheat Oven & Prepare Dish: Preheat your oven to 375°F (190°C). Grease an 11×7 inch baking dish by spraying it with nonstick spray or rubbing it with a tablespoon of melted butter using a clean paper towel. Set aside.
- Peel Pears: Using a vegetable peeler, carefully peel the pears. Core them and slice into ¼ inch thick pieces, ensuring even slices for uniform cooking.
- Toss Fruits with Ingredients: In a large bowl, combine the peeled pear slices, cranberries, lemon juice, ⅓ cup granulated sugar, and cornstarch. Stir gently with a wooden spoon until all fruit pieces are evenly coated with the mixture.
- Spread Fruit in Baking Dish: Transfer the fruit mixture evenly into the prepared baking dish, spreading it out into a flat layer.
- Mix Crumble Topping: In a separate bowl, combine the old-fashioned oats, all-purpose flour, cinnamon, ¼ cup granulated sugar, light brown sugar, pinch of salt, and cubed unsalted butter.
- Combine Topping: Using clean, gloved hands or a pastry cutter, mix the crumble ingredients until the texture changes from powdery to a consistency that can be formed into clumps.
- Sprinkle Crumble Over Fruit: Evenly sprinkle the crumble mixture on top of the fruit filling in the baking dish.
- Bake: Place the baking dish uncovered into the preheated oven and bake for 30-35 minutes until the topping is golden brown and firm.
- Test Doneness: Check that the topping is a deep golden brown and feels firm to the touch. The fruit underneath should be tender, juicy, and bubbling.
- Serve: Let the crisp cool for a few minutes, then serve warm with a spoon. Add a generous dollop of vanilla ice cream on top for the perfect finishing touch.
Notes
- For best results, use ripe but firm pears to ensure they hold their shape well during baking.
- Fresh cranberries are preferred, but frozen cranberries can be used; no need to thaw.
- Adjust sugar amounts depending on the sweetness of your pears and personal preference.
- Allow the crisp to cool slightly before serving to avoid burning and to allow the topping to set.
- This dessert can be made a day ahead; store covered in the refrigerator and warm before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 290
- Sugar: 20g
- Sodium: 65mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cranberry pear crisp, pear dessert, fruit crisp, autumn dessert, baked fruit crisp
