Dessert

Cranberry-Pear Crisp

Name: Cranberry-Pear Crisp
Prep time: 20 min
Cook time: 45 min
Total time: 2 h 5 min
Yield: 6 servings
Cuisine: american
Ingredients: 4 pcs pear firm, peeled, cored, and thinly sliced; 340 g fresh cranberry rinsed; 67 g granulated sugar; 0.5 tsp ground cinnamon; 60 g all-purpose flour; 147 g light brown sugar packed; 68 g rolled oats; 113 g unsalted butter cold and cubed; 1 pinch salt

A comforting baked dessert featuring a sweet and tart fruit filling of pears and cranberries, all nestled under a crumbly, buttery oat topping. This simple crisp is a perfect way to highlight seasonal fruit and is wonderful served warm.

An original recipe by Forkin

Total time: 2 hr 5 min
Serves: 6
Difficulty: Medium
Per serving: 445 kcal

Vegetarian

Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

filling

4 pcspear, firm, peeled, cored, and thinly sliced
340 gfresh cranberry, rinsed
67 ggranulated sugar
0.5 tspground cinnamon

topping

60 gall-purpose flour
147 glight brown sugar, packed
68 grolled oats
113 gunsalted butter, cold and cubed
1 pinchsalt

Equipment

large bowl · wire rack · medium bowl · cutting board · knife · oven · baking dish

The method

Step by step

1
Preheat your oven to 190°C (375°F).
About 10 min
Cook’s note: Position a rack in the middle of the oven for even baking.
2
In a large bowl, combine the sliced pears, rinsed cranberries, granulated sugar, and ground cinnamon.
About 2 min
3
Gently toss the fruit mixture until all the pieces are evenly coated.
About 1 min
4
Spread the fruit mixture into an even layer in a 2.5-quart or 10-inch round baking dish.
About 1 min
Cook’s note: You can place the baking dish on a baking sheet to catch any potential drips.
5
In a separate medium bowl, combine the all-purpose flour, light brown sugar, rolled oats, and salt for the topping.
About 2 min
6
Add the cold, cubed butter to the dry topping ingredients.
About 1 min
7
Using your fingertips or a pastry blender, cut the butter into the flour mixture until it forms coarse, pea-sized crumbs.
About 3 min
Cook’s note: Work quickly to prevent the butter from melting.
8
Sprinkle the topping mixture evenly over the fruit in the baking dish.
About 1 min
9
Bake for 45 minutes, or until the fruit filling is bubbly and the topping is golden brown.
About 45 min
10
Remove the crisp from the oven and let it cool on a wire rack for at least one hour before serving.
About 1 hr
Cook’s note: Resting allows the filling to set properly, making it easier to serve.

Per serving

Nutrition

54%Score

Calories: 444.5kcal
Protein: 3.4g
Carbs: 74.6g
Fat: 16.3g
Fibre: 7.8g
Sugar: 49.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store covered in the refrigerator.

Reheating

Reheat individual portions in the microwave or warm the entire dish in a 175°C (350°F) oven until heated through.