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Pear and Cranberry Crisp



3 ripe pears

1/2 cup whole-berry cranberry sauce

3 tablespoons sugar

1 tablespoon lemon juice

1 tablespoon all-purpose flour

Crisp Topping:

1/2 cup all-purpose flour

1/3 cup old-fashioned rolled oats

1/3 cup packed light brown sugar

1/4 teaspoon ground cinnamon

4 tablespoons cold butter, cut into 8 or 10 pieces

Pinch of salt

1 teaspoon milk


Grease an oven proof pan, smearing the butter with crumpled waxed paper to keep her hands clean.

Dice the pears. Halve the pears first and then hollow out the cores with a spoon. Place the pears flat side down on a cutting board and dice them.

Measure 3-1/2 cups of the diced pears into a mixing bowl. Enjoy any extra pieces as a snack.

Add the remaining filling ingredients to the bowl with the pears, mixing well. Heat the oven to 375 degrees.

Meanwhile, combine all of the topping ingredients except the milk in a large bowl.

Rub together the ingredients with fingertips to create large buttery crumbs.

Drizzle the milk over the mixture to moisten it, sprinkle the topping evenly over the pan, patting it down lightly.

4. Bake the crisp for 30 to 35 minutes or until they start to bubble and the topping is golden brown.

Transfer the pan to a cooling rack for at least 20 minutes before eating.

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