Cranberry Pear Crisp
I've made Cranberry Pear Crisps before, because I think they're such a great combination. Unfortunately, the cranberries didn't cook as fast as the pears and I was disappointed. I experimented with cooking the cranberries a bit, then adding them to the pears. What we got was a delicious dessert that I quickly had to write down, so that I could make it again!
Servings 6 servings
Calories 456kcal
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
Any leftover topping can be stored in the refrigerator for up to 2 weeks. I make quick fruit crisps this way.