UK/US: Pear & Cranberry Crisp
About this Recipe
By: Harriet Riley
Dessert crumbles originated in England and eventually became crisps when oats were added to them. This crisp takes a new twist with both sweet and tangy fruity flavors. Perfect for fall, or really, any time of year! It can be eaten as is or served with ice cream.
Harriet is originally from the UK. She submitted this recipe along with other members of the International Women’s Association of Pittsburgh (IWAP), which has been working to create and share recipes from around the world. Harriet joined IWAP in 2016 and is the co-chair. She also works for the non-profit Hearth.
- 1 pound cranberries (thawed if frozen)
- 1 cup dried cranberries
- 1 1/2 cups sugar
- 2 teaspoons vanilla extract
- 3 firm pears (such as Bosc), peeled and cut into 1/2-inch pieces
- 1/2 teaspoon ground cinnamon
- Pinch of ground allspice
- 1 cup plus 2 tablespoons all-purpose flour
- 1 cup pecans, chopped
- 1/4 cup old-fashioned rolled oats
- 1/4 teaspoon salt
- 1 stick unsalted butter, melted
Preheat the oven to 375 degrees F. Combine the fresh and dried cranberries in a large bowl.
Add 1 cup sugar, 3 tablespoons water and the vanilla and toss to coat.
Lightly smash with a potato masher or fork to burst some of the cranberries.
Add the pears, cinnamon, allspice and 2 tablespoons flour and toss to coat. Transfer to a 3-quart baking dish
Make the topping: Mix the remaining 1 cup flour, the pecans, oats, the remaining 1/2 cup sugar and the salt in a medium bowl, then stir in the melted butter.
Use your fingers to pinch the topping into small clumps and sprinkle it over the fruit.
Bake until the fruit is bubbling and the topping is golden brown, about 40 minutes. Serve warm or at room temperature.