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Pear and Cranberry Crisp

Pear and Cranberry Crisp
Makes: 6  to 8  servings Prep 15 mins Cook 350°F1 hr


  • 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
  • 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


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.

From FitnessMagazine.com