Simple Cranberry-Pear Crisp

Name: Simple Cranberry-Pear Crisp
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 12 servings
Cuisine: american
Ingredients: 3 pounds ripe but slightly firm pears (about 6 large), peeled, cored and cut into 1 1/2-inch pieces; 2 cups/350 grams fresh or frozen cranberries; 1/2 cup/100 grams sweetened dried cranberries; 1/3 cup/67 grams dark brown sugar; 1/2 large lemon, zested and juiced (about 2 tablespoons juice); 1 tablespoon cornstarch; 2 teaspoons ground cinnamon; 2 teaspoons vanilla extract; 1/2 teaspoon kosher salt (such as Diamond Crystal); 2 cups/256 grams all-purpose flour; 1 cup/200 grams dark brown sugar; 1 teaspoon kosher salt (such as Diamond Crystal); 1 teaspoon ground cinnamon; 1 cup/225 grams unsalted butter, soft but cool; Vanilla ice cream, for serving

By Yossy Arefi

Published Nov. 13, 2024

Simple Cranberry-Pear Crisp — Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.

Total Time: 70 minutes
Prep Time: 15 minutes
Cook Time: 55 minutes
Rating: 5(115)
Comments: Read comments

Juicy, sweet pears and tart cranberries are a perfect fall pairing in this easy dessert. Dark brown sugar adds a rich caramel note, and a handful of dried cranberries gives this crisp a pleasantly chewy texture. The buttery topping is gently spiced with cinnamon, but feel free to add any warm baking spices you prefer. If you’re the planning type, you can make the crisp topping up to 2 weeks in advance, storing it in an airtight container in the freezer. Break up any large clumps, then use as directed in the recipe, adding just a few minutes of bake time.

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Ingredients

Yield:12 servings

For the Filling

3pounds ripe but slightly firm pears (about 6 large), peeled, cored and cut into 1½-inch pieces
2cups/350 grams fresh or frozen cranberries
½cup/100 grams sweetened dried cranberries
⅓cup/67 grams dark brown sugar
½large lemon, zested and juiced (about 2 tablespoons juice)
1tablespoon cornstarch
2teaspoons ground cinnamon
2teaspoons vanilla extract
½teaspoon kosher salt (such as Diamond Crystal)

For the Topping

2cups/256 grams all-purpose flour
1cup/200 grams dark brown sugar
1teaspoon kosher salt (such as Diamond Crystal)
1teaspoon ground cinnamon
1cup/225 grams unsalted butter, soft but cool
Vanilla ice cream, for serving

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 350 degrees and set a rack in the center.
Step 2
Make the filling: To a large bowl, add the pears, fresh or frozen cranberries, dried cranberries, brown sugar, lemon zest and juice, cornstarch, cinnamon, vanilla extract and salt. Stir to combine then transfer to a 9-by-13-inch baking dish and press down gently to compact the fruit in the dish.
Step 3
Make the topping: In a medium bowl, combine the flour, brown sugar, salt and cinnamon. Add the butter and use your fingers or a pastry blender to smash the butter into the flour mixture until evenly mixed and clumps form. Sprinkle the crumbles evenly over the pears and cranberries.
Step 4
Bake the crisp until the topping is golden brown and the pear juices are bubbling, 45 to 50 minutes.
Step 5
Serve warm, with vanilla ice cream on top.

Ratings

5 out of 5

115 user ratings

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Comments

Jewel Edson7 months ago

I’m GF and often make fruit crisps (apple, nectarine, blueberry, etc). My go-to blend is 1/2 Oats, 1/4 (+) almond flour, & 1/4 (-) GF flour or ground oats. Everyone raves, no one knows it’s GF and I actually prefer the flavor and behavior of the topping. Sometimes I add slivered almond to increase the crunch and to add additional protein.

JDR7 months ago

Great recipe! We loved it...it doesn't ask to butter the pan, but I did. Good move.

MM Girard7 months ago

I happened to have 3 lbs of frozen pear slices from an abundant fall harvest so making this was a snap. I subbed half coconut oil for half the butter and my kids loved this! We served it on top oatmeal for breakfast.

Danielle3 months ago

Can you also made the filling and freeze it for use later?

SheriE5 months ago

Great way to use those cranberries that are in your freezer! I was short a couple of pears and subbed a can of pears and it worked just fine. Will definitely make this again!

Sara5 months ago

Very sweet but delicious!

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