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Photo: Andrew McCaul; Styling: Andrea Steinberg Photo by: Photo: Andrew McCaul; Styling: Andrea Steinberg

Pear-Dried Cranberry Crisp

All You SEPTEMBER 2010

  • Yield: Serves 6
  • Cook time:35 Minutes
  • Prep time:20 Minutes
  • Cool:20 Minutes
  • Cost Per Serving:$1.42


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 499
  • Fat: 17g
  • Saturated fat: 10g
  • Protein: 3g
  • Carbohydrate: 89g
  • Fiber: 9g
  • Cholesterol: 41mg
  • Sodium: 236mg

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Pear-Dried Cranberry Crisp recipe