Saturday, November 16, 2013

Thanksgiving Recipe: Cranberry Pear Crisp

Pumpkin Pie is a classic favorite for Thanksgiving dessert, but sometimes after eating such a large meal, it sounds too rich. This Cranberry Pear Crisp is just tart enough to keep it light, but the pear and topping add sweetness.

1 lb. cranberries
1 c. dried cranberries
1.5 c. sugar
2 t vanilla extract
3 firm pears, peeled and cut into chunks
1/2 t ground cinnamon
pinch ground allspice
1 c plus 2 T flour
3/4 c rolled oats
1/4 t salt
1 stick unsalted butter, melted


  • Preheat the oven to 375
  • For the filling: Combine the fresh and dried cranberries in a large bowl. Add 1 cup sugar, 3 T water and the vanilla and mix. Lightly smash with a potato masher to crush some of the cranberries. Add the pears, cinnamon, allspice and 2 T flour, and mix. Transfer to a 3 qt. baking dish.
  • For the topping: combine 1 cup flour, the oats, 1/2 c. sugar and the salt in a mixing bowl. Stir in the melted butter. Crumble the topping over the fruit, breaking up the clumps into small bits.
  • Bake until the fruit is bubbling and the topping is browned, approximately 40 minutes.
  • Serve warm, adding a scoop of ice cream if desired.

Adapted from the Food Network Magazine

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