PEAR AND CRANBERRY CRISP

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Pear and Cranberry Crisp image

A cool scoop of vanilla ice cream is the perfect accompaniment to this sweet crisp.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 45m

Number Of Ingredients 11

3/4 cup old-fashioned rolled oats (not quick-cooking)
1/3 cup plus 2 tablespoons packed light-brown sugar
1/4 cup all-purpose flour (spooned and leveled)
1/4 cup blanched almonds, chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon fine salt
5 tablespoons unsalted butter, room temperature
3 pounds pears, such as Bartlett or Anjou (about 6), cored, peeled, and cut into 1/2-inch pieces
1/4 cup finely chopped crystallized ginger (optional)
1 cup dried cranberries
2 tablespoons cornstarch

Steps:

  • Preheat oven to 400 degrees. In a medium bowl, combine oats, 1/3 cup brown sugar, flour, almonds, cinnamon, and salt. With your hands or a pastry cutter, work in butter until large clumps form.
  • In a large bowl, gently toss together pears, 2 tablespoons brown sugar, ginger (if using), cranberries, and cornstarch. Transfer to an 8-inch square baking dish and sprinkle with oat mixture.
  • Bake until juices are bubbling and topping is browned and crisp, 20 minutes. Let cool 10 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 392 g, Fat 13 g, Fiber 8 g, Protein 4 g, SaturatedFat 6 g

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