Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

This yummy fall recipe comes from the food section of the Oregonian newspaper. It is written for fresh or frozen cranberries, not dried. I have increased the amount of orange juice to 1/2 cup based on a review - I made the dish with the new, increased amount, and it was perfect. Because it's somewhat tart, I prefer serving with vanilla ice cream, but sweetened whipped cream is good, too.

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Lightly grease a 1 1/2 quart casserole dish.
  3. Combine fresh or frozen cranberries, pears, sugar, orange juice, cinnamon, and allspice or mace; mix well. Spoon into prepared dish.
  4. In a medium bowl, combine brown sugar, flour, and orange peel; cut in butter until crumbly. Stir in oatmeal and nuts. Sprinkle mixture over fruit.
  5. Bake 50 minutes, or until golden brown.
  6. Let sit for a few minutes until the bubbling stops. Serve with vanilla ice cream or whipped cream!
Most Helpful

This is a delicious crisp. I stirred one tablespoon of corn starch into the orange juice just to make sure the filling would thicken (probably not necessary, but it worked). I will be making this next cranberry season!

tednjoc January 11, 2016

The flavor was very good, but I had too much juice and it was thin. I had to take out the liquid and use corn starch to thicken it. I did the recipe as written and used frozen berries. The only thing I did different, was I prepped the berry/pear mix a head of time about an hour and I think the sugar made the fruit release too much juice before cooking.

Coppercloud November 17, 2013

I made this as directed except no orange, since I didn't have any. This was a very good crisp and would probably be even better with the orange. I loved the topping, and will use it for other fruit crisps.

galponetta September 24, 2011