Cranberry Pear Crisp PRINT
- YIELD: 4 servings
I’ve made Cranberry Pear Crisps before, because I think they’re such a great combination. Unfortunately, the cranberries didn’t cook as fast as the pears and I was disappointed. I had some leftover “Pecan Crumble” topping from a delicious Sweet Potato Casserole (http://keyingredient.com/recipes/155159/pioneer-womans-sweet-potato-casserole/).
I experimented with cooking the cranberries a bit, then adding the to pears. What we got was a delicious dessert that I quickly had to write down, so that I could make it again!
|For the topping:|
|1||cup Brown Sugar|
|1||cup Pecans, finely chopped|
|NOTE: Leftover crumble stores well in an air tight container for 2 weeks, maybe more!|
|For the fruit filling:|
|2||pears, cored & peeled and cut into bite size slices|
|2||cups fresh cranberries|
|zest of 1 lemon|
|1||cup sugar, divided|
|2||tsp corn starch|
|2||pats of cold butter, diced|
In a sauce pan bring the fresh cranberries, water and about 1/2 cup sugar to a boil.
Add the lemon zest and juice of 1/2 lemon. Reduce the heat and cook for 2-3 minutes.
In a bowl, place the sliced pears and squeeze the remaining lemon juice; stir.
Remove the cranberries with a slotted spoon and add to the pears, reserving the liquid in the pan.
NOTE: taste the liquid for tartness. You can add a little more sugar, if desired.
Whisk the corn starch with 2 Tbsp water until dissolved. Whisk the mixture into the pan and stir, on medium-low heat, until thickened.
Pour the liquid into the bowl of pears and cranberries and gentle mix.
Divide the fruit mixture into four ramekins (or one large dish) and add a few small pats of unsalted butter on top.
Sprinkle an even layer of crumbles on top— about 1/2 inch thick.
Bake at 350F for 20-25 minutes. Allow to cool until just warm.
Top with softened vanilla ice cream or fresh whipped cream, if desired.