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Pear-Dried Cranberry Crisp

Photo: Andrew McCaul; Styling: Andrea Steinberg
Prep time 20 mins
Cook time 35 mins
Cool time 20 mins
Yield Serves 6

Ingredients

  • Topping:
  • 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
  • Filling:
  • 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

Nutrition Information

  • calories 499
  • fat 17 g
  • satfat 10 g
  • protein 3 g
  • carbohydrate 89 g
  • fiber 9 g
  • cholesterol 41 mg
  • sodium 236 mg

How to Make It

  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.