Description
A delightful Pear Cranberry Crisp featuring tender pears and tart cranberries, topped with a crunchy almond and oat crumble. Perfectly baked to golden brown, this dessert offers a harmonious blend of fruit sweetness and nutty texture, ideal for serving warm with a scoop of ice cream or whipped cream.
Ingredients
Scale
Fruit Mixture
- 4 medium ripe pears, peeled, cored, and sliced
- 1 cup fresh cranberries (or frozen, thawed)
- 1/2 cup brown sugar, packed
- Pinch of salt
Almond Topping
- 1 cup rolled oats
- 1/2 cup brown sugar, packed
- 1/2 cup almond flour
- 1/2 cup sliced almonds
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- Prepare the fruit mixture: Peel, core, and slice the pears into even pieces. Combine the sliced pears, fresh or thawed cranberries, 1/2 cup brown sugar, and a pinch of salt in a large bowl. Mix gently to coat the fruit thoroughly.
- Make the almond topping: In another bowl, combine the rolled oats, almond flour, sliced almonds, 1/2 cup brown sugar, ground cinnamon, melted unsalted butter, and vanilla extract. Stir until the mixture forms a crumbly texture with all ingredients well incorporated.
- Assemble the crisp: Grease a baking dish lightly with butter or nonstick spray. Transfer the prepared fruit mixture evenly into the dish, spreading it out. Evenly sprinkle the almond topping over the fruit layer, covering it completely.
- Bake the crisp: Preheat your oven to 350°F (175°C). Place the baking dish on the middle oven rack and bake for 30 to 35 minutes. Bake until the topping is golden brown and the fruit mixture is bubbling around the edges, indicating it is cooked through.
- Cool and serve: Remove the crisp from the oven and allow it to cool for about 10 minutes before serving. Serve warm on its own or topped with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgence.
Notes
- Use ripe but firm pears to ensure they hold their shape during baking.
- Frozen cranberries can be used if fresh are unavailable; thaw and drain excess liquid before combining.
- The almond topping can be made ahead and stored in the refrigerator for up to one day.
- For a dairy-free option, substitute the melted butter with coconut oil or a plant-based margarine.
- Serve with vanilla ice cream or whipped cream for a richer dessert experience.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
