Pear-Cranberry Gingersnap Crisps – a delicious recipe with pears, cranberries, lemon juice, sugar, gingersnaps, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F.
2
Lightly butter six 8-oz.
3
ramekins or ovenproof bowls; set aside.
4
In a medium-size bowl, stir together the pears, cranberries, lemon juice and sugar.
5
Divide fruit mixture among ramekins.
6
Preheat oven to 350F.
7
Lightly butter six 8-oz.
8
ramekins or ovenproof bowls; set aside.
9
In a medium-size bowl, stir together the pears, cranberries, lemon juice and sugar.
10
Divide fruit mixture among ramekins.
11
For the topping: In a medium-size bowl, combine all dry ingredients, then stir in butter.
12
Sprinkle equal amounts of topping over fruit in each ramekin.
13
Place ramekins on a baking sheet lined with parchment paper or aluminum foil.
14
Bake for 40 minutes, or until fruit is bubbling and juices are thick.
15
Serve warm with vanilla ice cream.
973
kcal
Calories
26
g
Fat
181
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 6 Bosc pears, 1 1/2 c. whole cranberries, 2 tbsp. lemon juice, 1 1/4 c. sugar, and more.
Yes, Pear-Cranberry Gingersnap Crisps 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.
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