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Spiced Pear and Cranberry Crisp
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Spiced Pear Cranberry Crisp

Juicy spiced pears and tart cranberries topped with a brown sugar oatmeal crispy crumble topping

Course Dessert
Cuisine American
Keyword cranberries, crumble, fruit crisp, pears
Prep Time 25 minutes
Cook Time 1 hour
Servings 8 people

Ingredients

Pear Cranberry Filling

  • 4-5 d’anjou or bartlett pears peeled and cut into 1” chunks
  • 1 cup fresh cranberries
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh orange zest
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground cloves optional
  • pinch of kosher salt

Crisp Topping

  • 13 tablespoons Kerrygold unsalted butter
  • 3/4 cup unbleached AP flour
  • 1 cup old fashioned oats
  • 1 teaspoon kosher salt
  • ⅓ cup granulated sugar
  • ⅓ cup brown sugar
  • 1 ½ teaspoons pure vanilla extract
  • 1 ½ teaspoons ground cinnamon

Instructions

  1. In a large bowl, mix together the flour, granulated sugar, brown sugar, oats, salt, and cinnamon. Whisk to combine.

  2. Add the cold cubed butter, and vanilla extract. Use a pastry cutter or your fingers to cut the butter into the dry ingredients until the the mixture gets crumbly, and the flour is fully incorporated. This may take 3-4 minutes.

  3. Store the mixture in the freezer for about 15 minutes while you prepare the fruit.

  4. Preheat the oven to 375 degrees. Cut the pears into large chunks, and place in a large mixing bowl, along with the cranberries. Add the sugar, lemon juice, orange zest, cornstarch, and kosher salt, mix to combine. Spray a medium size baking dish with nonstick cooking spray (I like coconut oil), and pour the prepared fruit into the dish.

  5. Remove the topping from the freezer, and generously top the fruit with all of the topping, packing it down lightly if necessary.

  6. Bake the fruit crisp for 55-60 minutes until the topping is deeply golden brown, and the fruit juices are bubbling. Allow to cool for about 45 minutes, and serve with vanilla bean ice cream.

Recipe Notes

Make a double batch of the topping and store 1/2 of it in the freezer. That way, the next time you want to bake a crisp, your topping is ready to go! Just crumble it onto your prepared fruit straight from the freezer, and bake!