Fruit crisps are a fast and always fabulous dessert that you can throw together in minutes. Sometimes I make crumble toppings and keep it in the fridge. I’ve used frozen and fresh fruits with success. With this version, I used fresh pears and cranberries for the filling, and a generous topping of a buttery and sugar crumb topping. Baked until the fruit is bubbling hot, these are cooled just long enough to add a scoop of vanilla ice cream. Fantastic and so easy!
Mondays, ah yes…the beginning of a work week. This particular Monday, I’m feeling the anticipation of a two week Winter Break vacation… just four more days! When I arrived home, I was having one of my “Iron Chef Home Cook Moments”–it’s when I check out what’s in my refrigerator and start thinking of something to make, depending on what I find in my pantry and maybe even my freezer…and I want to do it in under an hour! Ready, set…go!
I decided to throw together a quick dinner of grilled New York strip steak (thawed from the deep freeze the night before), some Garlic Mashed Potatoes and some thawed Pioneer Woman’s Pinto Beans. While rummaging through the refrigerator, I found a bag of fresh cranberries (I hoard these red jewels, this time of year) and the leftover topping from the Sweet Potato Casserole from Thanksgiving, and a fresh Bartlett pear. I had a light bulb moment!
I’ve made Cranberry Pear crisps before, but was left disappointed that the cranberries were still too crunchy and the crisp was just too “soupy”. This time, I decided to experiment on an idea–
Why not cook the cranberries in a little water, sweetened with some sugar, for just a few minutes? Yeah, that’s it! The cranberries could use a little head start!
Would you believe I made dinner and dessert in under an hour? How do I do it? I guess I’m just a born multi-tasker! The beans were actually frozen, and all I did was thaw them out! I do a lot of freezer cooking, since I work full-time but I prefer to eat at home, than to pick up pizza or processed foods…
Craig loved his dinner, but as I was clearing the table I looked and him and I recognized that very anxious look. You know…that “can I have my dessert now?” look. I dug out the vanilla ice cream, with a smile and he patiently waited while I did my quick photography thing…
This turned out perfectly! The cranberries were cooked evenly, the fruit wasn’t watery and overcooked… and that topping… I like having that on hand, for a fast dessert. I quickly wrote down the recipe and tried to give the best measurements that I could. I have a feeling that I’ll be making this again.
Cranberry Pear Crisp
Ingredients
TOPPING:
- 1 cup brown sugar
- 1 cup pecans finely chopped
- 1/2 cup flour
- 3/4 sticks butter
FRUIT FILLING:
- 2 whole pears cored, peeled and cut into bite size slices
- 2 cups fresh cranberries
- 1/2 cup water
- 1 small lemon zested
- 1 cup sugar divided
- 2 teaspoons corn starch
- 2 pats cold butter diced
Instructions
- In a bowl, place the sliced pears and squeeze the remaining lemon juice; stir.
- Remove the cranberries with a slotted spoon and add to the pears, reserving the liquid in the pan.
- Note: Taste the liquid for tartness. You can add a little more sugar, if desired.
- Whisk the corn starch with 2 tablespoons water until dissolved. Whisk the mixture into the pan and stir, on medium-low heat, until thickened.
- Pour the liquid into the bowl of pears and cranberries; gently mix.
- Divide the fruit mixture into four ramekins (or one large dish) and add a few small pats of unsalted butter on top.
- Sprinkle an even layer of crumbles on top, about 1/2 inch thick.
- Bake at 350°F for 20 to 25 minutes. Allow to cool until just warm.
- Top with softened vanilla ice cream or fresh whipped cream, if desired. Delicious!
Notes
Nutrition
Looks absolutely delicious!
Congratulations! I'm sure you'll find a great use for your steamer…clams or something like that~
This looks like a stunning and flavorful dessert!
What a warm and cozy holiday treat! Great idea on the cranberries. I once served a cranberry tart at the holidays that was just a little too crunchy! Now when are you hosting a crab party?
Debby… I think you are the Iron Chef Champ with this quick "smack down"! This is what cooking should be ~ taking ingredients on hand and creating simple delectable delights. Bravo!
That's a lot of Old Bay stuff!
you had better have a crab bake!
The crisp looks spectacular. Your photos are wonderful.
Well, crap! I was looking forward to some butt cheeks in this post!
That crisp looks amazing, I think I have all the ingredients to make it! Congrats on your bootay!
That's some serious loot you won there- congratulations, that's so cool and you are so deserving!
As for that crisp. YUM!
Congratulations! I can't wait to see what you make with the Old Bay. Your cranberry pear crisp looks perfect!
Holy cow that looks good. I love cranberries, I'm going to make this for sure!
Where's my spoon?I want to dig right in to that crisp! Beautiful top photo Debby!
oooooo lovely dessert! saw something similar on PW's site that I think I'll make for our Christmas theme round-up … I was in doubt about it, but your crisp turned out so amazing that I gotta try my hand at making a crisp too!
The cranberry crisp looks delicious and congrats on winning all the Old Bay goodies.
Great prizes and what a wonderful looking winter dessert. I can't wait to see what you do with your prizes.