Cranberry Pear Crisp

"This yummy fall recipe comes from the food section of the Oregonian newspaper. It is written for fresh or frozen cranberries, not dried. I have increased the amount of orange juice to 1/2 cup based on a review - I made the dish with the new, increased amount, and it was perfect. Because it's somewhat tart, I prefer serving with vanilla ice cream, but sweetened whipped cream is good, too."
 
Download
photo by Annacia photo by Annacia
photo by Annacia
photo by Mami J photo by Mami J
photo by appleydapply photo by appleydapply
photo by appleydapply photo by appleydapply
photo by PaulaG photo by PaulaG
Ready In:
1hr 10mins
Ingredients:
14
Serves:
6-8
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 350.
  • Lightly grease a 1 1/2 quart casserole dish.
  • Combine fresh or frozen cranberries, pears, sugar, orange juice, cinnamon, and allspice or mace; mix well. Spoon into prepared dish.
  • In a medium bowl, combine brown sugar, flour, and orange peel; cut in butter until crumbly. Stir in oatmeal and nuts. Sprinkle mixture over fruit.
  • Bake 50 minutes, or until golden brown.
  • Let sit for a few minutes until the bubbling stops. Serve with vanilla ice cream or whipped cream!

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This is a delicious crisp. I stirred one tablespoon of corn starch into the orange juice just to make sure the filling would thicken (probably not necessary, but it worked). I will be making this next cranberry season!
     
  2. The flavor was very good, but I had too much juice and it was thin. I had to take out the liquid and use corn starch to thicken it. I did the recipe as written and used frozen berries. The only thing I did different, was I prepped the berry/pear mix a head of time about an hour and I think the sugar made the fruit release too much juice before cooking.
     
  3. I made this as directed except no orange, since I didn't have any. This was a very good crisp and would probably be even better with the orange. I loved the topping, and will use it for other fruit crisps.
     
  4. This was one of those recipes I definitely could not cut back on so made the whole 9 yards ~ ABSOLUTELY LOVE THOSE LITTLE TART BUGGERS! I love the combo of apple & cranberry, too, but really wanted to see how the flavor of the pears would come through here & I wasn't disappointed ~ Made as written, THIS IS A REALLY WONDERFUL TASTING DESSERT! A definite keeper of a recipe, too! [Tagged, made & reviewed in Please Review My Recipe]
     
  5. Lovely and easy Fall dessert. I used it today for our Thanksgiving dessert and it received rave reviews around. So much simpler than a standard pie but still perfectly traditional and right for the season. When the berries and pears that were ask for were in the bowl I knew that the cranberry percentage was to high for our preference. I added another pear (total of 3 instead of 2) and a large Golden Delicious apple. It came out wonderful.
     
Advertisement

Tweaks

  1. I used 2 1/2 cups frozen cranberries, 1 1/2 cups diced apples and apple juice instead of orange. It was absolutely delicious! the best crisp I have ever made! The topping turned out just perfect, Thanks! I also baked it in a 2 quart casserole dish and omitted the peel.
     
  2. This came out alright. I used a sugar substitute for the granulated sugar in an attempt to make it healthier, but it didn't seem to go very well with the dried cranberries that I used. Also used light butter which was fine, and pecans. My boys, who aren't crazy about crisps, ate it w/o complain. I will try this again with regular sugar. Thank you for posting! Made for Bevy Tag
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes