Cranberry Pear Crisp Recipe 485
CRANBERRY-PEAR CRISP
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Combine the fresh and dried cranberries in a large bowl. Add 1 cup sugar, 3 tablespoons water and the vanilla and toss to coat. Lightly smash with a potato masher or fork to burst some of the cranberries. Add the pears, cinnamon, allspice and 2 tablespoons flour and toss to coat. Transfer to a 3-quart baking dish.
- Make the topping: Mix the remaining 1 cup flour, the pecans, oats, the remaining 1/2 cup sugar and the salt in a medium bowl, then stir in the melted butter. Use your fingers to pinch the topping into small clumps and sprinkle it over the fruit.
- Bake until the fruit is bubbling and the topping is golden brown, about 40 minutes. Serve warm or at room temperature.
CRANBERRY PEAR CRISP
This yummy fall recipe comes from the food section of the Oregonian newspaper. It is written for fresh or frozen cranberries, not dried. I have increased the amount of orange juice to 1/2 cup based on a review - I made the dish with the new, increased amount, and it was perfect. Because it's somewhat tart, I prefer serving with vanilla ice cream, but sweetened whipped cream is good, too.
Provided by appleydapply
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350.
- Lightly grease a 1 1/2 quart casserole dish.
- Combine fresh or frozen cranberries, pears, sugar, orange juice, cinnamon, and allspice or mace; mix well. Spoon into prepared dish.
- In a medium bowl, combine brown sugar, flour, and orange peel; cut in butter until crumbly. Stir in oatmeal and nuts. Sprinkle mixture over fruit.
- Bake 50 minutes, or until golden brown.
- Let sit for a few minutes until the bubbling stops. Serve with vanilla ice cream or whipped cream!
Nutrition Facts : Calories 436.1, Fat 18.1, SaturatedFat 5.9, Cholesterol 20.3, Sodium 72.9, Carbohydrate 68.9, Fiber 5.5, Sugar 51, Protein 4.5
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