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Cranberry-Pear Crisp

in Diana's Recipe Book

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Servings: 8
In this baked dessert, the fruit filling is covered with a crunchy topping which is crumbled over the top. A simple but delicious dessert to serve at Thanksgiving or anytime during the holiday season.

1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup (4 oz./1 stick) cold butter, cut into chunks
1/4 cup chopped walnuts
3 pounds firm-ripe pears, peeled, cored, and cut into 1-inch chunks
1 cup fresh cranberries, rinsed and any bruised or decaying berries discarded

1. In a bowl, mix flour, 1/4 cup granulated sugar, the brown sugar, cinnamon, nutmeg, and salt. With a mixer fitted with a paddle attachment on low speed, or your fingers, mix or rub in butter until mixture forms coarse crumbs and begins to come together. Stir in walnuts.

2. In a large bowl, mix pears, cranberries, and remaining 1/4 cup granulated sugar. Divide fruit among eight 8-ounce ramekins or pour into a 9-inch (23 cm) square or round baking dish; spread level. Top evenly with flour mixture.

3. Bake in a 375°F (190°C) regular or convection oven until juices are bubbly, pears are tender when pierced, and topping is golden brown, 30 to 35 minutes for ramekins, 40 to 50 minutes for large crisp.

Makes 8 servings.

Date: November 23, 2003

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