Pear-Cranberry Crisp
This pear and cranberry crisp pairs sweet, soft pears with whole cranberries that stay tart under a crunchy oat and almond topping. The cranberries do the real work here, cutting through the brown sugar and butter so the dessert never turns cloying. One 9x9-inch dish feeds sixteen, and the topping is mixed by hand in a single bowl. It also bakes in a Dutch oven over briquettes, which suits a campsite.
Instructions
Heat the oven to 375°F. Peel, core and slice the pears so they are ready to go.
Put the pears, cranberries, sugar and ¼ teaspoon of the cinnamon in a 9x9-inch baking dish. Toss everything together until the fruit is evenly coated.
In a large bowl, combine the oats, almonds, brown sugar, flour, the remaining ¼ teaspoon cinnamon and the butter cut into pieces. Work the mixture with your fingertips until the butter is blended in and the topping looks crumbly.
Scatter the crumble over the fruit and pat it down lightly so it sits in an even layer.
Bake for about 45 minutes, until the pears are tender and the topping is golden brown. Serve hot or warm.
To cook it outdoors, use a 15-inch Dutch oven set on 12 briquettes with 19 briquettes on the lid. It takes 35 to 45 minutes, and you should check it after 30.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
