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!

Course Dessert

Cuisine American

Keyword cranberries, Cranberry and Pear Crisp, fruit, Fruit Crisp

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 589kcal

Author Debby - www.AFeastfortheEyes.net

Ingredients

TOPPING:

1 cup brown sugar
1 cup pecans finely chopped
1/2 cup flour
8 Tbsp butter melted

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 Tbsp lemon juice
1 cup sugar divided
2 teaspoons corn starch
2 pats cold butter diced

Instructions

For the topping:

Blend the flour, sugar and . Add the melted butter, and gently combine with clean fingers or with a fork, until crumbly. Do not over mix.
This topping can be made ahead of time, and stored in the refrigerator in an air tight container.

For the fruit filling:

In a bowl, place the sliced pears and the lemon juice; stir.
Rinse and add the cranberries and sugar to the water; add the lemon zest. Cook on medium heat until tender, about 20 minutes.
Note: Taste the liquid for tartness. You can add a little more sugar, if desired.
Remove the cranberries with a slotted spoon and add to the pears, reserving the liquid in the pan.
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.

Nutrition