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Pear And Cranberry Crisp

I know spring is in the air, but I couldn’t let winter depart without posting this pear and cranberry crisp. It’s something I always order at the end of a meal at a local restaurant called Enoterra and it rings all the right bells. I’ve made plenty of apple and peach crisps in my life, so how different could it be to throw a pear and cranberry crisp together that tastes like Enoterra’s? Easier than you think actually. I’ve still got some cranberries in the freezer and I had one more “Harry and David” pear in the fridge.  One of their large pears made enough crisp for two people (assuming you’re not a glutton) and I baked it in a small ovenproof dish. You might want to use two pears if you’re using the brown bosc pears from the supermarket that would also be delicious in this recipe.  Start by peeling the pears, slicing them, and mixing them and the cranberries with some freshly grated nutmeg, cinnamon, sugar and a few other ingredients. January 2011 152 Then press it down firmly with your hand into a buttered oven-proof container: February 2011 099 Top it with a crumbly mixture of sugar, flour and butter: February 2011 100 And bake for a while until it’s browned and crispy on top and bubbling with goodness: February 2011 121 Oh shoot, I forgot the vanilla ice cream! Guess I’ll just have to make the crisp all over again.  Yes, that’s better. Excuse me while I retreat to a corner and indulge. January 2011 170 Pear and Cranberry Crisp Printable Recipe Here

  • 1 large pear (or two small pears)
  • 1/4 cup cranberries
  • 1/4 cup sugar
  • a small grinding of nutmeg
  • a shake of cinnamon
  • 1 t. lemon juice
  • 1 tsp. flour

For the topping:

  • 1/4 cup flour
  • 2 T. brown sugar
  • 3 T. room temperature butter

Slice the pears and place into a bowl with the cranberries. Add the sugar, nutmeg, cinnamon, lemon juice and flour. Mix everything together and press into a buttered baking dish. Press as hard as you can because the pears will release a lot of water and sink down into the dish. In another bowl, mix the flour, sugar and butter with your fingers until you have small clumps. Sprinkle the clumps over the pear mixture. Bake at 375 degrees for 20 to 25 minutes or until browned. It’s a good idea to place the oven-proof container on a baking sheet or piece of aluminum foil in case there is some spillage.

This Post Has 21 Comments
  1. Outstanding!

    Spring may be in the air, but your delectable pear and cranberry crisp will never go out of style.

    I can't walk past a cranberry display at the market without pouncing on a few bags to freeze for sweet/tart dessert emergencies.

  2. This looks amazing! I actually have two lonely pears sitting in the fridge and cranberries in the freezer
    and believe it or not we have a little blanket of snow on the ground here this morning…
    Thanks Linda!

  3. I'ds like to retreat into a corner and indulge… wait! I have frozen cranberries. I have pears! I can. Snow is coming Wed. May as well continue the winter baking and join in rather than rail against it.

  4. linda è un piatto bellissimo! mi piacciono molto le pere e altrettanto i mirtilli e il tuo dessert croccante e profumato mi sembra perfetto! Grazie dell'idea e un bacione
    DANI

  5. My husband just leaned over my shoulder and said, " Please make this for me!" We had a beautiful spring day today, tomarrow everything changes for the worst, I would love this baking in my house

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