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Easy Spiced Pear and Cranberry Crisp: Best Fall Dessert

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This Easy Spiced Pear and Cranberry Crisp is a quick and simple fall dessert that comes together in under 45 minutes with only 10 minutes of hands-on work. The no-peel trick saves time, and the combination of sweet pears and tart cranberries with a crunchy oat topping is unbelievably delicious.

Ingredients

Scale
  • 4 medium ripe but firm pears, cored and chopped into 1-inch chunks (Bosc or Anjou recommended)
  • 1 cup fresh or frozen cranberries (if frozen, no need to thaw)
  • 1/4 cup granulated sugar (adjust based on sweetness of pears)
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg (freshly grated if possible)
  • Pinch of salt
  • 1 tablespoon lemon juice
  • 1 cup old-fashioned rolled oats (not quick oats)
  • 1/2 cup all-purpose flour (or whole wheat pastry flour)
  • 1/2 cup packed brown sugar (dark or light)
  • 2 tablespoons maple syrup (real maple syrup)
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 6 tablespoons cold unsalted butter, cut into small cubes (or cold coconut oil for dairy-free)

Instructions

  1. Preheat your oven to 375°F (190°C). Position a rack in the middle of the oven.
  2. Wash the pears well. Cut each pear in half lengthwise, then cut each half into quarters. Remove the core and seeds, then chop into roughly 1-inch chunks. You should end up with about 4 cups of chopped pears.
  3. In a large mixing bowl, combine the chopped pears, cranberries, granulated sugar, cornstarch, cinnamon, ginger, nutmeg, salt, and lemon juice. Stir gently until everything is evenly coated. Pour the mixture into an 8×8 inch baking dish and spread into an even layer.
  4. In a medium mixing bowl, combine the oats, flour, brown sugar, maple syrup, cinnamon, and salt. Stir to combine. Add the cold butter cubes and use a pastry cutter, forks, or your fingers to cut the butter into the dry mixture until it resembles coarse sand with some pea-sized butter pieces still visible. Do not overwork.
  5. Sprinkle the topping evenly over the fruit mixture. Do not press it down.
  6. Place the dish on a baking sheet. Bake for 35 to 40 minutes, until the fruit is bubbly around the edges and the topping is deep golden brown. If the topping is browning too fast, tent loosely with foil for the last 10 minutes.
  7. Let the crisp cool for at least 10 minutes before serving to allow the filling to set.

Notes

For best results, use ripe but firm pears (Bosc or Anjou). If pears are underripe, add 2 tablespoons of water or apple cider to the filling. Let the fruit rest for 10 minutes after mixing with sugar and cornstarch to help dissolve the cornstarch. For a gluten-free version, use certified gluten-free oats and a gluten-free flour blend. For a vegan version, use cold coconut oil or vegan butter. The crisp can be stored covered in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10 minutes or microwave for 45 seconds then broil for 1 minute to crisp the topping.

Nutrition

Keywords: pear crisp, cranberry crisp, fall dessert, easy dessert, fruit crisp, spiced pear cranberry crisp, no peel pear crisp

Find it online: https://sunnysavory.com/easy-spiced-pear-and-cranberry-crisp-best-fall-dessert/