The chilly fall weather calls for hearty soups and stews, savory pies, and comforting desserts. This dessert recipe is a spin-off from our apple crisp. It was originally made with apples but I wanted something different so I added in some cranberries and pears to make it more festive for the holiday season.

I had extra pears on hand from my Harry and David box so I put them to good use. This Cranberry Pear Crisp is perfect for the holidays because it’s festive, seasonal, and most importantly: delicious. So if you’re looking for a new brunch or dessert recipe for the autumn or winter, look no further than this sweet and tasty option.
Why I Love This Crisp
It’s easier to make than a pie, forgiving with the presentation, and the sweet and slightly tart flavors are tongue tantalizing. I also love that this buttery, juicy crisp is ready in just 30 minutes. If you love warm desserts with a scoop of vanilla ice cream you must try this recipe!

How to Make this Pear Crisp
Preheat the oven to 375 degrees F.
Spray an 11×7 inch baking dish with nonstick spray or run it with a tablespoon of melted butter on a clean paper towel; set aside.
Peel your pears with a vegetable peeler and cut the pears into 1/4 inch thick slices excluding the core.

Add peeled pear slices, cranberries, lemon juice, sugar, and cornstarch to a large bowl and mix with a wooden spoon until all evenly coated.

Evenly spread fruit along the bottom of the greased baking dish.

In a separate bowl, add oats, sugar, brown sugar, cinnamon, and cubed butter.

Mix well with clean, gloved hands until the mixture is no longer powdery and can be formed.

Sprinkle crumbles over the top of the fruit.
Place the dish in the preheated oven on the center rack and bake uncovered for 30-35 minutes.

The topping will feel firm and be a deep golden brown once done. The fruit will be tender, juicy, and bubbly underneath.

Serve warm with a spoon and add a dollop of vanilla ice cream over each serving. Enjoy right away!

Recipe Tips
Best Types of Pears for Baking - The best types of pears for baking are firm in texture. Although my pears were juicy and very ripe they still worked well, but they did produce a lot of extra juices. Typically, Bosc, and Anjou pears are ideal varieties for making warm pear desserts because they do not turn to mush when baked. You will need 5-6 pears for this recipe. To Peel or Not to Peel? You need to peel pears for crisp otherwise the peels will become tough and rubbery as they bake. A simple vegetable peeler is the best way to peel pears. How to Thicken Fruit Crisps - Since pears and cranberries produce a lot of juice while baking you will need to toss them with cornstarch before adding them to the baking dish. This will create a velvety sauce as they bake and bubble up versus a pool of juice. Can You Use Frozen Cranberries? This recipe works well with both frozen or fresh cranberries - no thawing required.
How to Store this Crisp
If you have any leftovers, store them in the fridge in an airtight container for up to 5 days. To warm, place a portion in the microwave and heat until warmed.
More Delicious Crisp Recipes
Cranberry Pear Crisp Recipe
Equipment
- oven (adjusted to the center rack position)
- 11×7 baking dish
- 2 large mixing bowls
- Vegetable peeler
- Measuring cups and spoons
- cutting board and knife
Ingredients
Fruit Filling
- 5-6 large pears peeled, cored, and sliced to ¼" thick
- 1½ cups cranberries
- 2 teaspoons corn starch
- ⅓ cup granulated sugar
- 1 tablespoon lemon juice
Crisp Topping
- 1 cup old-fashioned oats
- ½ cup all-purpose flour
- ½ teaspoon cinnamon
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- pinch of salt
- ½ cup butter unsalted, cubed
Instructions
- Preheat the oven to 375 degrees F. Spray an 11×7 inch baking dish with nonstick spray or run it with a tablespoon of melted butter on a clean paper towel; set aside.
- Peel your pears with a vegetable peeler and cut the pears into 1/4 inch thick slices excluding the core.5-6 large pears
- Add peeled pear slices, cranberries, lemon juice, ⅓ cup sugar, and cornstarch to a large bowl and mix with a wooden spoon until all evenly coated.1½ cups cranberries, ⅓ cup granulated sugar, 1 tablespoon lemon juice, 2 teaspoons corn starch
- Evenly spread fruit into the bottom of the greased baking dish.
- In a separate bowl, add the oats, sugar, brown sugar, cinnamon, and cubed butter.1 cup old-fashioned oats, ½ cup all-purpose flour, ½ teaspoon cinnamon, ¼ cup granulated sugar, ¼ cup light brown sugar, ½ cup butter, pinch of salt
- Mix well with clean, gloved hands until the mixture is no longer powdery and can be formed. Sprinkle crumble over the top of the fruit.
- Place the dish in the oven and bake uncovered for 30-35 minutes.
- The topping will feel firm and be a deep golden brown once done. The fruit will be tender, juicy, and bubbly underneath.
- Serve warm with a spoon and add a dollop of vanilla ice cream over each serving. Enjoy right away!
Leave a Reply