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Top Rated Pear Cranberry Crisp Recipes

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Taste of Home
Find recipes for Pear Cranberry Crisp and other Course recipes. Get all the best recipes at . Recipe directions: Combine the first eight ingredients; mix well. Pour into a greased 9-in. square baking pan. For topping, combine flour, brown sugar, oats and salt; cut in butter until crumbly. Sprinkle over fruit. Bake at 350° for 50-60 minutes or until pears are tender. Garnish with whipped cream and mint if desired.
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dicentra
Cooking Light. November 2003. The topping can be made ahead of time.
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PatTillman
Ingredients: 3 Very Ripe Pears, Cored, peeled and cut into chunks. 1 C. Whole Cranberries 1/4 C. Maple Syrup 2 Tbl. Lemon Juice Topping: 1/2 C. Oatmeal 1/4 C. Brown Sugar 1 Tbl. Flour 1 Tbl. Butter Heat Oven to 400. In a medium bowl, cobine the ...
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Recipe Circus
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Tarbean
Recipe from Nutrition Action Health Letter. I haven't tried it yet, but am keeping it to try later.
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Citruholic
Adapted from 2007 Ina Garten's recipe. I added the cranberries. They go so well with the pears and the apples, and fresh cranberries were in season and they go so well with the orange zest and juice. This crisp can be successfully frozen. I just made mine the other night, and I actually assembled it and froze it all, wrapped tightly in plastic wrap then aluminum foil, for 8 months!!! And it was delicious.
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Peter Berley, Cooking Light NOVEMBER 2003
This seasonal dessert doesn't take a lot of work. Prepare the topping earlier in the day, and refrigerate in a zip-top plastic bag.
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Sunset JANUARY 2008
You can serve the topping on the side for diners to sprinkle on. Prep and Cook Time: about 2 hours. Notes: You can make the compote a day ahead through step 4 and chill it, covered. The topping can be chilled, unbaked, in an airtight container for up to 1 week. To bake the crisps, you can use 12 oval ramekins (crème brûlée dishes, about 4 in. by 6 in.). Bake the crisps in the morning, then reheat in a 350° oven for 10 minutes just before serving.
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Recipe Circus
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Recipe Circus
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Robin Bellinger
I have to admit that this pear cranberry crisp was supposed to be one of our Thanksgiving desserts, but after baking two pies I recovered from my ambitious-first-time-hostess syndrome and decided the crisp could wait a few days. A fragrant, indulgent weekend lunch it was, then, and will be again if I have any say in the matter. I used a mix of Bosc, Comice, and Bartlett pears. Use a fresh fruit dessert to enliven a brunch of leftovers, bake it in ramekins to serve as part of a fancier meal, or dish it up with nothing but thick, unsweetened crème fraîche or lightly sweetened whipped cream—all but the most health-conscious breakfasters will fall upon it happily.
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