Pear-Cranberry Crisp

Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

This seasonal dessert doesn't take a lot of work. Prepare the topping earlier in the day, and refrigerate in a zip-top plastic bag.

Yield: 8 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 310
  • Calories from fat: 30%
  • Fat: 10.2g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1.3g
  • Protein: 4.2g
  • Carbohydrate: 55.4g
  • Fiber: 4.8g
  • Cholesterol: 15mg
  • Iron: 1.1mg
  • Sodium: 168mg
  • Calcium: 40mg

Ingredients

  • Filling:
  • 6 cups sliced peeled pear (about 3 pounds)
  • 1 teaspoon cornstarch
  • 1/2 cup fresh cranberries
  • 1/2 cup apple juice
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon ground ginger
  • 1/8 teaspoon sea salt
  • Cooking spray
  • Topping:
  • 3/4 cup regular oats
  • 3/4 cup whole wheat pastry flour
  • 1/4 cup sugar
  • 1/4 cup chopped pecans
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt

Preparation

  1. Preheat oven to 375°.
  2. To prepare filling, place the pears in a large bowl. Sprinkle with cornstarch; toss well to coat. Stir in cranberries and next 5 ingredients (cranberries through 1/8 teaspoon salt). Spoon pear mixture into a 2-quart baking dish coated with cooking spray.
  3. To prepare topping, combine oats and remaining ingredients, tossing until moist. Sprinkle topping in an even layer over pear mixture. Cover with foil; bake at 375° for 40 minutes. Uncover and bake an additional 20 minutes or until topping is golden and fruit mixture is bubbly.
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