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Cranberry-Pear Crisp

James Carrier
Yield Makes 8 servings


  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup (1/4 lb.) cold butter, cut into chunks
  • 1/4 cup chopped walnuts
  • 3 pounds firm-ripe pears, peeled, cored, and cut into 1-inch chunks
  • 1 cup fresh cranberries, rinsed and any bruised or decaying berries discarded

Nutrition Information

  • calories 357
  • caloriesfromfat 38 %
  • protein 2.9 g
  • fat 15 g
  • satfat 7.4 g
  • carbohydrate 57 g
  • fiber 4.9 g
  • sodium 192 mg
  • cholesterol 31 mg

How to Make It

  1. In a bowl, mix flour, 1/4 cup granulated sugar, the brown sugar, cinnamon, nutmeg, and salt. With a mixer fitted with a paddle attachment on low speed, or your fingers, mix or rub in butter until mixture forms coarse crumbs and begins to come together. Stir in walnuts.

  2. In a large bowl, mix pears, cranberries, and remaining 1/4 cup granulated sugar. Divide fruit among eight 8-ounce ramekins or pour into a 9-inch square or round baking dish; spread level. Top evenly with flour mixture.

  3. Bake in a 375° regular or convection oven until juices are bubbly, pears are tender when pierced, and topping is golden brown, 30 to 35 minutes for ramekins, 40 to 50 minutes for large crisp.