Pear Cranberry Crisp
This Dessert is Like a Sweater for Your Soul
You know those days when you’re just wandering around the kitchen looking for something, but you don’t really know what (except it’s probably sweet, warm, and feels like a small hug)? That’s exactly why I make this pear cranberry crisp. The first time I tried it, I was actually just trying to use up a bag of cranberries and some very suspicious pears I found in the back of the fridge — and, well, a legend was born. True story: I once served this to friends who claim they hate pears and they practically licked the baking dish. Also, be warned — the aroma sort of fills the whole house and makes it impossible not to tell your neighbors you’re baking. Yes, it’s that good.
Why You’ll Love This (Or At Least, Why We Do)
I whip this up when I want to impress people without actually, you know, doing anything too fancy. My family goes crazy for it mostly because it’s not too sweet (cranberries are there for a reason!) and the topping actually stays crisp. Sometimes, I even throw it together in my slippers, because, well, I can. And if the pears are a little overripe? Even better for this recipe. I used to struggle with crisps coming out all soggy but, after a zillion attempts, this version finally nails the not-mushy factor. Oh, and it’s way easier than pie. (Sorry, grandma, but it is.)
Here’s What Goes Into It (Don’t Panic If You’re Missing One or Two Things)
- 5-6 ripe pears, peeled (or not… sometimes I leave the skins on if I’m feeling lazy), cored, and sliced. You can use apples if you really must, or a mix. Actually, I did that once and it was totally fine.
- 1 ½ cups fresh or frozen cranberries. Dried are okay in a pinch, but soak them a bit or they get weirdly chewy.
- ⅓ cup granulated sugar. Brown sugar works, too, but I find it makes the filling stickier. My grandmother always insisted on C&H, but, honestly, any sugar works here.
- Juice and zest of ½ an orange. I sometimes use lemon if we’re out—just a splash is okay.
- 2 teaspoons cornstarch. Or a small handful of flour if you’re out of cornstarch (yep, not fancy—just practical).
- 1 cup rolled oats. Not instant. Except, you know what, once I did use quick oats and no one noticed.
- ¾ cup flour. All-purpose, but whole wheat is fine in a pinch. I don’t recommend almond flour for this (it got oddly goopy, just saying).
- ⅔ cup brown sugar, packed.
- ½ cup cold unsalted butter, cut into cubes. I use salted sometimes — just dial back the extra salt a bit.
- 1 teaspoon cinnamon, ¼ teaspoon nutmeg, pinch of salt. If you want to chuck in ginger, I’m not here to stop you.
- Optional: A handful of chopped nuts (walnuts are lovely), or a smidge of vanilla extract — sometimes I forget the vanilla, doesn’t matter.
How To Actually Make This Thing (With Occasional Interruptions)
- Preheat your oven to 350°F (180°C). If you forget, just pop things in when you do remember — I’ve done it and it’s still turned out fine.
- Prep the fruit: Toss the pears and cranberries in a big bowl with the sugar, orange juice and zest, and cornstarch. Some days I squeeze the orange over a measuring cup, but mostly I just eyeball it. Give it a stir. This is where I sneak a cranberry or two, just to see how tart they are. Don’t worry if it looks a little soupy, it’ll bake up nice.
- Pour the fruit mixture into a buttered (or sprayed, or whatever) baking dish. I have a 9×13 that’s seen better days. Anything in that ballpark is fine.
- Make the topping: In another bowl, combine oats, flour, brown sugar, cinnamon, nutmeg, and that pinch of salt. Add the cubes of butter and use your fingers (messy, yes, but quicker than a pastry blender—unless you like gadgets) to work it together until it’s like chunky sand. Chuck in the nuts if you’re using them.
- Scatter the topping over the fruit as evenly as you can. If you taste a little bit as you go, no judgment here.
- Bake for 40–50 minutes, or until the top is golden brown, and the fruit is bubbling away around the edges. If it’s getting a little too brown, loosely drape some foil over it (I forget this step every time, oops).
- Let it cool for a little bit before serving — unless you enjoy burning the roof of your mouth, in which case, have at it.
Couple of Things I’ve Learned (The Hard Way)
- If your pears are rock-hard, bake them for 10 minutes on their own before adding the cranberries and topping. Trust me, they’ll still be crunchy otherwise.
- Too much liquid? Let the crisp cool longer — or just pretend it’s meant to be a little saucy. No one complains with enough ice cream on top.
- It actually, weirdly, tastes better the next day (if you somehow have leftovers).
- Don’t stress if some of the topping falls into the filling. Imperfection is the whole point.
Variations I’ve Tried (And a Dud or Two)
- Swapped out half the pears for granny smith apples — pretty dang good, not going to lie.
- Once added fresh ginger for a kick. Turned out awesome. Not for everyone, though — my son wasn’t a fan.
- Tried coconut oil instead of butter — honestly, didn’t love it. Sort of greasy and missing the rich topping I crave.
- Added a glug of bourbon by accident (don’t ask) — surprisingly nice. Not super kid-friendly, tho’.
If You Don’t Own a Pastry Cutter (Or Anything Fancy)
Real talk: I usually just use my hands for the topping, but a fork works if you must. Used a pint glass as a rolling pin once for shortbread — you really can make do with what you’ve got in your cupboards.
Keeping It Fresh (But Honestly, It Disappears Fast)
Store leftovers in the fridge, covered, and they’ll keep for up to three days. (Though, in my house, it never lasts more than 24 hours on account of mysterious late-night snackers.) If you want to reheat, quick zap in the microwave, though I think it’s best in the oven for the crunchy top.
How I Like to Serve It (And a Weird Family Tradition)
I usually serve it warm with a very large scoop of vanilla ice cream (or a big dollop of thick yoghurt if I’m feeling all grown-up). My aunt insists on pouring cold cream over hers — says it’s the British way, but who knows?
Pro Tips Straight Form My Kitchen Fails
- I once tried rushing the butter mixing step and regretted it — big weird lumps that didn’t bake up right.
- Don’t cram too much fruit in a small dish; it’ll overflow and stick to your oven (ask me how I know… actually, don’t!).
- If you skip the orange zest, you might miss that bright pop — not the end of the world, but definitely tastier with.
- If you insist on tinkering, this resource from Serious Eats lays out all sorts of fruit crisp ideas (I’ve spent way too much time down that rabbit hole).
- For those new to “crisp” vs “crumble” debates, this Sally’s Baking Addition apple crisp guide is helpful — I get side-tracked reading it every autumn.
FAQ (These Come Up More Than You’d Think)
- Do I have to peel the pears? Not really. Some people say yes, but honestly, if the skins are thin, just leave them on.
- Can I use frozen cranberries? Of course! No need to thaw them — actually, I think it works better if you don’t.
- How do I stop the topping from going soggy? Umm, don’t cover it too early. Also, letting it cool a bit before you cover and store it helps a bunch.
- What if I don’t have cornstarch? Like I said, use regular flour. Or skip it (it just might be a touch saucier but still tasty).
- Can I double it? Absolutely, but bake it in two pans. Otherwise, the centre can be raw and the outsides burned (don’t ask me how I know!).
(Oh, and quick unrelated tangent: My dog once tried to steal a piece of this. Thankfully, dogs aren’t huge fans of tart cranberries, so disaster was averted.)
Ingredients
- 4 ripe pears, peeled, cored, and sliced
- 1 cup fresh or frozen cranberries
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 3/4 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and diced
Instructions
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1Preheat oven to 350°F (175°C). Lightly grease an 8-inch square baking dish.
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2In a large bowl, toss sliced pears and cranberries with granulated sugar, lemon juice, and cinnamon. Spread evenly in the prepared baking dish.
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3In another bowl, combine oats, flour, brown sugar, and salt. Add cold butter and use a pastry cutter or fingers to mix until the mixture resembles coarse crumbs.
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4Sprinkle the oat mixture evenly over the fruit.
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5Bake for 40 minutes or until the topping is golden and the fruit is bubbling.
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6Let cool slightly before serving. Serve warm, optionally with vanilla ice cream.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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