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Pear and Cranberry Crisp

Rated : 
 by 9 people
Makes: 6 to 8 servings Prep 15 mins Cook 350°F1 hr View Nutrition Facts

Ingredients

Filling:
  • 1/3 cup  dried cranberries
  • 2 pounds  firm pears (4 large or 5 small pears), peeled, cored and cut into 1/2-inch slices
  • 2 tablespoons  maple syrup
  • 1 tablespoon  all-purpose flour
  • 1/2 teaspoon  vanilla extract
Topping:
  • 1/4 cup  sliced almonds
  • 1/4 cup  whole-wheat pastry flour
  • 1/4 cup  brown sugar
  • 3 tablespoons  rolled oats
  • Pinch ground nutmeg
  • Small pinch salt
  • 2 1/2 tablespoons  unsalted butter, cubed and softened

Directions

1. Preheat the oven to 350 degrees. Place the cranberries in a bowl and cover them with boiling water. Let soak until plump, about 15 minutes. Drain well.

2. Combine the almonds, whole-wheat flour, brown sugar, oats, nutmeg and salt in a food processor; pulse a few times. Add the butter and pulse until the mixture resembles granola.

3. In a 10-inch glass pie plate or baking dish, combine the drained cranberries with the pears, maple syrup, flour and vanilla. Toss well. Scatter the topping over the fruit.

4. Bake the crisp until the topping is well browned, about 1 hour. Serve warm.

Pear and Cranberry Crisp
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Comments
7545373974
ms.laura.teague wrote:

great idea, but it will not taste the same w.out the butter. the yogurt will make a runny mess!

11/5/2009 11:54:22 AM Report Abuse
biermanbarb wrote:

Calories?

11/5/2009 11:06:31 AM Report Abuse
daisy_rains wrote:

This recipe is very good. I didn't have almonds, so I used walnuts. And I didn't have dried cranberries so I used dried prune, which worked out just fine. It turned out a little bit sweeter than I thought. Next time I will try to use honey instead of 1/4 cup of brown sugar and yogurt in place of butter to make it even healthier.

11/5/2009 10:41:29 AM Report Abuse

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