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Pear And Cranberry Crisp

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Ingredients
For topping
  Chopped pecans 1 1⁄2 Cup (24 tbs)
  All purpose flour 3⁄4 Cup (12 tbs)
  Granulated sugar 12 Cup (192 tbs)
  Firmly packed brown sugar 1⁄4 Cup (4 tbs)
  Ground cinnamon 1 1⁄2 Teaspoon
  Cold sweet butter 1⁄2 Cup (8 tbs)
For filling
  Cranberries 1 3⁄4 Cup (28 tbs), rinsed and drained (Use Either Fresh Or Frozen)
  Granulated sugar 1⁄2 Cup (8 tbs)
  Ground cinnamon 1 Teaspoon
  Cranberry juice cocktail 1⁄4 Cup (4 tbs)
  All purpose flour 2 1⁄2 Tablespoon
  Firm ripe pears 4 , peeled, cored and cut into 1/2-inch cubes
Directions

1. Preheat oven to 350°F (180°C).
2. In a mixing bowl, combine pecans, flour, sugars and cinnamon. Using a pastry blender, cut in butter until mixture is crumbly and resembles small peas. Set aside.
3. In a saucepan, combine cranberries, sugar, cinnamon, cranberry juice and flour. Cook over medium heat, stirring often, about 10 minutes, or until mixture is thickened and cranberries have burst. Stir in pears.
4. Pour the filling into an ungreased 8x12-inch (20x30-cm) baking pan. Sprinkle evenly with the topping. Bake in oven about 30 minutes, until golden brown and bubbling.
5. Serve warm.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Cranberry
Servings: 
8

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