Description
This Pear Cranberry Crisp is a delightful dessert perfect for showcasing the natural sweetness of fresh pears combined with the tartness of cranberries. Topped with a crumbly, buttery oat and brown sugar crust, this dish offers a warm, comforting treat that’s easy to prepare and bake. Ideal for the fall season or any time you crave a fruit-filled crisp with a crunchy topping.
Ingredients
Scale
Fruit Filling
- 4 cups fresh pears, peeled and sliced
- 2 cups fresh or frozen cranberries
- 0.5 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
Topping
- 0.75 cup old-fashioned oats
- 0.5 cup all-purpose flour
- 0.5 cup packed brown sugar
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, cold and cubed
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly grease a 9-inch baking dish to ensure the crisp doesn’t stick and bakes evenly.
- Combine Fruit Mixture: In a large bowl, mix together the sliced pears, fresh or frozen cranberries, granulated sugar, cornstarch, and ground cinnamon. Stir thoroughly to evenly coat the fruit with sugar and cinnamon, which will help thicken the filling during baking. Spread this mixture evenly into the prepared baking dish.
- Make Topping: In a separate bowl, combine old-fashioned oats, all-purpose flour, packed brown sugar, and salt. Add the cold, cubed unsalted butter and use your fingers or a pastry cutter to blend everything together until the mixture forms crumbly clumps resembling coarse crumbs.
- Assemble Crisp: Evenly sprinkle the oat and butter topping over the fruit mixture in the baking dish, covering it completely to create a thick crust.
- Bake: Place the baking dish in the preheated oven and bake for 40 to 45 minutes, until the topping is golden brown and the fruit mixture is bubbling around the edges, indicating it is cooked through and thickened.
- Cool and Serve: Remove the crisp from the oven and let it cool for at least 10 minutes before serving to allow the filling to set and flavors to meld. Enjoy warm by itself or with a scoop of vanilla ice cream.
Notes
- For a nuttier topping, consider adding 0.25 cup chopped walnuts or pecans to the oat mixture.
- Using frozen cranberries is convenient; no need to thaw before mixing.
- Adjust sweetness by varying the amount of granulated and brown sugar based on your taste.
- This crisp can be reheated in the oven at 325°F for 10-15 minutes before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
