Pear-Dried Cranberry Crisp

Pear-Dried Cranberry CrispRecipe
Photo: Andrew McCaul; Styling: Andrea Steinberg
Serves 6

Cost per Serving:



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1/2 cup all-purpose flour
1/2 cup old-fashioned oats (not instant)
2/3 cup packed dark brown sugar
1 1/4 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cold, cut into pieces
3 pounds ripe pears, peeled, cored and thinly sliced
1 cup dried cranberries
1 tablespoon lemon juice
3 tablespoons all-purpose flour
Pinch of salt


Prep: 20 Minutes
Cook: 35 Minutes
Cool: 20 Minutes

1. Preheat oven to 400ºF; mist an 11-by-7-inch baking pan with cooking spray. Line a large rimmed baking sheet with foil.

2. Make topping: In a food processor, pulse first six ingredients. Add butter; pulse until mixture resembles coarse meal.

3. Make filling: In a bowl, toss together all filling ingredients. Transfer to pan; spread evenly. Sprinkle topping mixture over fruit.

4. Place pan on baking sheet and bake until top is golden, about 35 minutes. Remove pan and cool on a wire rack for 20 minutes before serving.

Created date

August 2010

Nutritional Information

Calories 499
Fat 17 g
Satfat 10 g
Protein 3 g
Carbohydrate 89 g
Fiber 9 g
Cholesterol 41 mg
Sodium 236 mg