Babs in Toyland's Note:
This is a very simple yet elegant dessert that I serve often. You can top with a dollop of whipped cream if you like. It can be made ahead and heated in the oven while you are enjoying your main course. Recipe from Sunset Magazine.
My Private Note
Units: US | Metric
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 lb cold butter, cut into chunks
- 1/4 cup chopped walnuts
- 3 lbs firm-ripe pears, peeled,cored and cut into 1 inch chunks
- 1 cup fresh cranberries, rinsed and any bruised or decaying berries discarded
- 1In a bowl, mix flour, 1/4 cup granulated sugar, the brown sugar, cinnamon, nutmeg and salt.
- 2With a mixer fitted with a paddle attachment on low speed, or with your fingers, mix or rub in butter until mixture forms coarse crumbs and begins to come together.
- 3Stir in walnuts.
- 4In a large bowl, mix pears, cranberries, and remaining 1/4 cup granulated sugar.
- 5Divide fruit among 8-8 ounce ramekins or pour into a 9-inch square or round baking dish, spread level.
- 6Top evenly with flour mixture.
- 7Bake in a 375 degree oven until juices are bubbly, pears are tender when pierced, and topping is golden brown, 30- 35 minutes for ramekins, 40- 45 minutes for large crisp.
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Nutritional Facts for Cranberry-Pear Crisp
Serving Size: 1 (235 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 361.9
- Calories from Fat 128
- Total Fat 14.3 g
- Saturated Fat 7.5 g
- Cholesterol 30.5 mg
- Sodium 159.4 mg
- Total Carbohydrate 59.5 g
- Dietary Fiber 6.5 g
- Sugars 36.4 g
- Protein 3.0 g