Pear Crisp Recipe With Cranberries
This Pear Crisp Recipe With Cranberries is a delicious blend of gently spiced sweet and tart fruit topped with a crispy and crunchy topping.
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Ingredients
Fruit Filling
- 1 lb pears (see notes)
- 4 oz cranberries (see notes)
- ½ lime
- 1 tablespoon orange juice
- ¼ teaspoon freshly grated ginger (see notes)
- ⅛ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ cup granulated sugar
- ½ tablespoon cornflour (see notes)
Crisp Topping
- ½ cup flour
- ½ cup old fashioned oats
- ½ cup brown sugar
- ¼ teaspoon salt
- ¾ cup butter
- ½ cup crushed ginger snaps (see notes)
- ½ cup pecans
Spiced Whipped Topping {Optional}
- ½ cup heavy whipping cream
- 2 tbsps confectioners sugar
- ½ teaspoon cinnamon
Instructions
Fruit Filling
- Preheat the oven to 350°.
- Grease your baking dish.
- Peel and slice the pears.
- Mix in the washed cranberries and add in the lime juice and orange juice
- Grate the ginger and mix well, adding the salt, cinnamon, and nutmeg as well.
- Add in the sugar and cornflour last and toss to mix well.
- Bake for 10 minutes while you prep the topping to start softening the fruit.
Crisp Topping
- While the fruit is baking, prepare your crisp topping.
- Mix the flour, sugar, oats and salt in a bowl.
- Slice the chilled butter and blend it with the above ingredients to create a crumb-like mixture.
- Place the gingersnaps in a ziploc bag and gently crush, using a rolling pin.
- Do the same with the pecans.
- Add these gingersnaps and the pecans to the crumb topping, evenly mixing in.
- Place the topping on the par-baked fruit and bake at 350° for another 45 minutes.
Spiced Whipped Topping
- Whip the chilled heavy whipping cream with the confectioners sugar and cinnamon till peaks form and refrigerate to use later.
Notes
Pears - It's best to weigh the fruit using a digital scale for best results, as individual pieces can differ in size. At times, one lb. can mean two pears; at other times, it can mean 4. Use slightly underripe pears to hold their shape better in the crisp.
Cranberries - Same as the pears, use a scale to weigh the cranberries. Make sure to use bright and plump ones only for maximum flavor.
Ginger - The freshly grated ginger is a must and a game changer in the recipe. The aroma is perfectly suited to the ingredients in this recipe, and with such a small amount, it won't be overpowering. Powdered ginger gets lost and loses its taste and smell once cooked.
Gingersnaps - Crushing a few gingersnap cookies and adding them to the crisp topping adds that final oomph! The bold taste and crunch give the topping an unusual taste and texture that ties in nicely with the flavor of the fruit mixture.
Cornflour - The cornstarch helps thicken all the liquid released as the fruit cooks, giving it a nice glossy finish. A good substitute for this recipe is 1.5 tablespoon flour, although the glossy finish will be missing.
Whipped Topping - I love using this lightly spiced whipped cream for my pear crisp, but vanilla ice cream also works great.
Nutrition
Serving: 1gCalories: 451kcalCarbohydrates: 50gProtein: 3gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 63mgSodium: 295mgPotassium: 201mgFiber: 4gSugar: 30gVitamin A: 784IUVitamin C: 7mgCalcium: 51mgIron: 1mg
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