Pear and Cranberry Crisp Recipe

Name: Pear and Cranberry Crisp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unbleached all purpose flour; 2/3 cup firmly packed golden brown sugar; 1/2 cup old-fashioned oats; 1/4 teaspoon salt; 1/2 cup (1 stick) chilled unsalted butter, cut into pieces; 7 large firm ripe pears (about 3 1/2 pounds), peeled, cored, cut lengthwise into eighths; 1 cup fresh or frozen cranberries; 1/2 cup sugar; 2 tablespoons unbleached all purpose flour; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg

Servings: persons

1 cup unbleached all purpose flour
2/3 cup firmly packed golden brown sugar
1/2 cup old-fashioned oats
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
7 large firm ripe pears (about 3 1/2 pounds), peeled, cored, cut lengthwise into eighths
1 cup fresh or frozen cranberries
1/2 cup sugar
2 tablespoons unbleached all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

1
Combine first 4 ingredients in medium bowl.
2
Add butter and cut in using fingertips or pastry blender until mixture resembles coarse meal.
3
Position rack in center of oven and preheat to 350F.
4
Butter 8-inch square baking dish with 2-inch-high sides.
5
Toss all ingredients in bowl to combine well.
6
Transfer to prepared dish.
7
Sprinkle topping evenly over filling.
8
Set dish on baking sheet and transfer to oven.
9
Bake until topping is golden and juices bubble thickly, about 1 hour.
10
Cool at least 20 minutes before serving.

621

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup unbleached all purpose flour, 2/3 cup firmly packed golden brown sugar, 1/2 cup old-fashioned oats, 1/4 teaspoon salt, and more.

Yes, Pear and Cranberry Crisp falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pear and Cranberry Crisp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions