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

4 5

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.

5 5

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.

5 5

This was one of those recipes I definitely could not cut back on so made the whole 9 yards ~ ABSOLUTELY LOVE THOSE LITTLE TART BUGGERS! I love the combo of apple & cranberry, too, but really wanted to see how the flavor of the pears would come through here & I wasn't disappointed ~ Made as written, THIS IS A REALLY WONDERFUL TASTING DESSERT! A definite keeper of a recipe, too! [Tagged, made & reviewed in Please Review My Recipe]