Description
A cozy fall and winter dessert, this Pear Cranberry Crisp combines tender baked pears with tart cranberries, all topped with a golden oat crumble. It’s easy to make and perfect for gatherings or a quiet night in.
Ingredients
4 cups sliced firm pears (like Bosc or Anjou)
1 ½ cups fresh or frozen cranberries
½ cup brown sugar (divided)
2 tablespoons all-purpose flour (for fruit filling)
1 teaspoon ground cinnamon (divided)
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
⅛ teaspoon salt
¾ cup rolled oats
½ cup all-purpose flour (for topping)
¼ teaspoon salt (for topping)
⅓ cup unsalted butter, melted
Instructions
1. Preheat oven to 350°F (175°C) and butter an 8×8-inch baking dish.
2. In a large bowl, toss sliced pears and cranberries with ¼ cup brown sugar, 2 tablespoons flour, ½ teaspoon cinnamon, nutmeg, vanilla extract, and salt.
3. Spread fruit mixture evenly into the prepared baking dish.
4. In a separate bowl, mix rolled oats, ½ cup flour, remaining ¼ cup brown sugar, ½ teaspoon cinnamon, and ¼ teaspoon salt.
5. Stir in melted butter until mixture is crumbly and moist.
6. Sprinkle topping evenly over the fruit without pressing down.
7. Bake for 40–45 minutes until topping is golden and filling is bubbling.
8. Let rest for 10 minutes before serving. Enjoy with vanilla ice cream or whipped cream.
Notes
For best texture, use firm pears like Bosc or Anjou.
Make ahead by preparing fruit and topping separately and storing in the fridge.
Tent with foil if the topping browns too quickly during baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion (1/6 of recipe)
- Calories: 290
- Sugar: 22g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 25mg