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Cranberry-Pear Crisp

Cranberry-Pear Crisp

Oxmoor House MAY 2001

  • Yield: 6 servings

Ingredients

  • 5 firm ripe Bosc pears, peeled and cut into 1'' chunks
  • 3/4 cup dried cranberries
  • 1/4 cup honey
  • 1/4 cup sugar
  • 1 tablespoon lemon juice
  • 1 1/2 cups uncooked regular oats
  • 3/4 cup firmly packed light brown sugar
  • 1/2 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup butter or margarine, cut into pieces and softened

Preparation

Stir together first 5 ingredients; spoon pear filling into a greased 8" square baking dish.

Combine oats and next 4 ingredients; add butter, stirring well. Pinch topping into large crumbs. Sprinkle topping over pear filling. Bake, uncovered, at 375° for 40 minutes or until pears are tender and topping is golden. Let stand 15 minutes. Serve warm with ice cream or unsweetened whipped cream.

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Cranberry-Pear Crisp recipe

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