Cookbook:Pear-Cranberry Crisp
| Pear-Cranberry Crisp | |
|---|---|
| Category | Dessert recipes |
| Servings | 16 |
| Time | 1 hour |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | American cuisine | Vegetarian Cuisine | Holiday Recipes | Dessert
Ingredients
[edit | edit source]- 4 ea. (2½ pounds) firm, ripe pears peeled, cored, and sliced
- 12 ounces cranberries
- ⅓ cup sugar
- ½ teaspoon cinnamon, divided
- ¾ cup rolled oats
- ⅔ cup sliced almonds
- ⅔ cup firmly packed brown sugar
- ½ cup butter cut into pieces
- 1 cup flour
Procedure
[edit | edit source]- Preheat oven to 375°F.
- Toss pears, cranberries, sugar, and ¼ teaspoon cinnamon in a 9x9-inch baking dish until blended.
- Combine oats, almonds, brown sugar, butter, flour, and remaining ¼ teaspoon cinnamon in large bowl. Blend with fingertips.
- Sprinkle crumble over fruit and pat down lightly.
- Bake until pears are tender and topping is golden, about 45 minutes.
- Serve hot or warm.
Notes, tips, and variations
[edit | edit source]- Try baking in a 15-inch Dutch oven—place on 12 briquettes, and top with 19 briquettes. Cook for 35–45 minutes, checking crisp after 30 minutes.