Spiced Pear Cranberry Crisp (Print version)
Tender pears and tart cranberries topped with a golden oat crumb for a cozy autumn treat.
# What you'll need:
→ Fruit Filling
01 - 4 large ripe pears, peeled, cored, and sliced
02 - 1 cup fresh or frozen cranberries
03 - 1/3 cup granulated sugar
04 - 1 tablespoon lemon juice
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/8 teaspoon ground cloves
08 - 2 tablespoons all-purpose flour
→ Crisp Topping
09 - 3/4 cup all-purpose flour
10 - 3/4 cup old-fashioned rolled oats
11 - 1/2 cup packed light brown sugar
12 - 1/2 teaspoon ground ginger
13 - 1/4 teaspoon salt
14 - 1/2 cup unsalted butter, cold and cubed
# How to make it:
01 - Preheat oven to 350°F. Lightly grease a 9-inch baking dish.
02 - In a large bowl, combine pears, cranberries, granulated sugar, lemon juice, cinnamon, nutmeg, cloves, and flour; toss until evenly coated. Spread mixture in the prepared baking dish.
03 - In a separate bowl, mix flour, oats, brown sugar, ginger, and salt. Cut in cold butter using a pastry blender or fingertips until the mixture resembles coarse crumbs.
04 - Evenly sprinkle the crisp topping over the fruit filling. Bake for 40 minutes, until the topping is golden and the filling bubbles.
05 - Allow crisp to cool for 10 minutes before serving.
# Expert suggestions:
01 -
- It blends tart cranberries with tender pears in a way that feels like a delicious secret shared just between us
- The oat crumb topping gets perfectly golden every time, giving that comforting crunch you didn't know you needed
02 -
- The secret to a great crisp is cold butter: don't soften it too much or you'll lose that light, crunchy texture
- Using lemon juice not only brightens the fruit flavors but also prevents the pears from browning before baking
03 -
- Keeping the butter cold and cutting it in quickly makes the topping crumble just right
- Don't skip the lemon juice—it's subtle but makes every fruit note pop wonderfully