Like this cranberry-pear crisp. The not-too-sweet cranberry filling and crispy sugary crust made a pretty good reward for going all week without chocolate. It might also be the perfect dessert, if you’re looking for alternatives to the classics – festive and bright, palate-cleansing and not too heavy, any Thanksgiving table would benefit from the addition of this crisp!
Cranberry-Pear Crisp
Serves 4-6. If you’re making for a crowd, double the recipe and the pan size!
- 2 pears, peeled and thinly sliced
- 2 1/2 c. cranberries, washed and picked over
- 3/4 c. plus 1/3 c. sugar, divided
- 3/4 c. flour
- 6 TBS cold salted butter, cut into small pieces
- 1/2 tsp ground ginger
- Preheat the oven to 350°F. Layer half of the pear slices on the bottom of a 9-inch pie pan. Cover with the cranberries, and sprinkle 1/3 c. sugar over the berries. Layer the remaining pear slices on top of the cranberries.
- In a mixing bowl, whisk together the flour, the remaining 3/4 c. sugar, and the ground ginger. Use a pastry cutter or a fork to cut the cold butter into the flour, until a crumbly mixture with chunks no larger than a pea is formed. Sprinkle the crumble mixture on top of the fruit.
- Place the pie pan on a baking sheet to catch any drips, and place in the preheated oven. Bake for 45-55 minutes, until the top of the crisp is golden brown and the fruit is bubbly. Serve warm or at room temperature, topped with fresh whipped cream or vanilla ice cream.
Dining and Cooking