SPICED CRANBERRY PEAR CRISP — Fresh, in season pears and cranberries are lightly spiced and baked with a crumbly oat topping in this comforting fall dessert. Delicious served warm with a scoop of vanilla ice cream.
Crisps and cobblers are one of my favorite desserts of all time, and this Spiced Cranberry Pear Crisp is just perfect for fall, or even Thanksgiving or Christmas dessert.
There’s something about a warm crisp, topped with some whipped cream or vanilla ice cream, that is so inviting when colder weather arrives.
And with it’s seasonal fruit, beautiful colors and aromatic spices, this pear and cranberry crisp is something I make often during the holiday season.
Plus, the whole house smells wonderful while it’s baking. I get a lot of “What are you baking mom? It smells really good,” kind of comments from my boys whenever I make this comforting dessert.
I really love that this dessert is so easy to make, and practically foolproof. My family would just as soon eat this for a holiday dessert as some fancy dessert I spent hours making.
This crisp is the kind of dessert that’s perfect for sharing with friends and family, and doesn’t leave you stuck in the kitchen baking all day. And with hints of cinnamon, cloves and nutmeg, it really does put everyone in a festive holiday spirit.
Of course, I highly recommend serving this crisp warm, and topping each serving with a scoop of vanilla ice cream. Really, that’s the way I recommend serving all crisps.
And this does reheat beautifully in the microwave if you happen to have leftovers. I may or may not have been caught eating the leftovers for breakfast!
If you’re looking for a simple but satisfying holiday season dessert, I highly recommend this Spiced Cranberry Pear Crisp. It’s sure to be a hit wherever you serve it this holiday season.
Be sure to save this Spiced Cranberry Pear Crisp recipe to your favorite Pinterest board for later.
Tips for Choosing and Storing Pears
Appearance: Look for that without bruises or torn skin. Natural blemishes and variations in skin color won’t affect flavor.
Ripeness: Press a finger gently into the top of the pear where the stem joins the fruit. If it just starts to give there, the pear is ripe and ready to eat. If you’re planning to eat the pears in a few days, the top should still be hard.
Storing: Store unripened pears at room temperature in a single layer until they darken in color. Store ripened pears in the refrigerator–they should last for a few weeks.
If you want to speed up the ripening process, try putting your pears in a paper bag with a ripe banana or apple.
Here’s what you’ll need to make Spiced Cranberry Pear Crisp
- Produce: pears, fresh cranberries
- Lemon juice
- Spices: cinnamon, nutmeg, cloves, salt
- Brown sugar
- Rolled oats
- Vanilla ice cream, for serving
Spiced Cranberry Pear Crisp
Fresh, in season pears and cranberries are lightly spiced and baked with a crumbly oat topping in this comforting fall dessert. Delicious served warm with a scoop of vanilla ice cream.
For the filling
- 7 ripe but firm pears, peeled and cut into large chunks
- 2 cups fresh cranberries
- 1/3 cup sugar
- 2 tablespoons flour
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
For the topping
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1 cup rolled oats
- 1/2 cup cold butter, cut into small pieces
- 1/2 cup chopped pecans
- Vanilla ice cream, for serving
- Preheat oven to 400 degrees. Lightly grease a 9 x 13-inch baking dish.
- In a large bowl, toss together the filling ingredients until well combined. Pour into the prepared baking dish.
- To make the topping, combine the flour, sugar, spices and oats in a medium bowl. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle the topping mixture evenly over the fruit.
- Bake for 70-90 minutes, or until topping is crisp and golden brown and fruit is bubbly. Serve warm topped with vanilla ice cream.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 308Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 25mgSodium: 119mgCarbohydrates: 49gFiber: 6gSugar: 29gProtein: 3g
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Who Dished It Up First: Adapted from Genius Kitchen
Is it possible to use frizen cranberries in this recipe?
I think that would work fine.
I really love that this dessert
So I’m a little confused….are the filling ingredients just the pears and cranberries or is it the fruit, 1/3 c sugar, 2tbs flour, 1 tbs lemon, 1 tsp cinnamon, 1/4 tsp nutmeg and salt?
The ingredients aren’t separated into filling and topping.
I am completely confused. What are the topping ingredients and what are the filling ingredients?? I had to find another recipe and use those instructions with the spices from this one.
I agree with the previous two emails. Recipe delicious but instructions unclear.
I tried this for Thanksgiving, I did half and half pears and apples (since that was what I had) with the cranberries and it tasted very good. Maybe I cut them too small or I should have covered with foil but mine was done around 35 minutes, had I cooked any longer it would have been burnt, the top had already started burning a bit which is why I checked it. Will try it again as the flavor was good but definitely check earlier.
Is it salted or unsalted butter, you don’t specify