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Pear Cranberry Crisp: A Holiday-Worthy Dessert in One Hour

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Pear Cranberry Crisp is the kind of easy dessert that makes any table feel warm and inviting. With tender baked pears, tart cranberries, and a buttery oat topping, this easy recipe is perfect for holiday dessert tables, cozy fall baking, quick dessert ideas, and simple homemade food ideas when you want something comforting and beautiful without a lot of fuss.

Ingredients

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  • 3 cups pears, peeled and sliced
  • 2 cups fresh or frozen cranberries
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 3/4 cup old-fashioned oats
  • 3/4 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup unsalted butter, melted

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×9-inch baking dish (or similar size).
  2. In a large bowl, combine the sliced pears, cranberries, granulated sugar, lemon juice, vanilla extract, flour, cinnamon, nutmeg, and salt. Toss gently to coat.
  3. Transfer the fruit mixture to the prepared baking dish, spreading it evenly.
  4. In a separate bowl, mix the oats, flour, brown sugar, cinnamon, and salt. Pour in the melted butter and stir until the mixture forms coarse crumbs.
  5. Sprinkle the topping evenly over the fruit filling.
  6. Bake for 40-45 minutes, until the fruit is bubbly and the topping is golden brown.
  7. Let cool for 10 minutes before serving. Serve warm with vanilla ice cream or whipped cream if desired.

Notes

  • Use ripe but firm pears like Bosc, Anjou, or Bartlett – they hold their shape during baking.
  • If using frozen cranberries, no need to thaw – add them straight from the freezer.
  • Don’t over-mix the topping – you want a crumbly texture, not a dough.
  • For extra crunch, add 1/2 cup chopped pecans or walnuts to the topping.
  • Cover the crisp with foil during baking if the topping is browning too quickly.
  • Leftovers can be refrigerated for up to 5 days and reheated in the oven or microwave.
  • This crisp also freezes well for up to 3 months – bake from frozen, adding 10-15 minutes.

Find it online: https://cookyaura.com/pear-cranberry-crisp-a-holiday-worthy-dessert-in-one-hour/