Pear & Cranberry Crisp
A pretty, sweet-tart pear and cranberry crisp with a crisp cinnamon crumble topping, served warm with vanilla ice cream. Beautiful for the holidays.
Yields: 4 individual servings
Ingredients
- 2-3 firm pears, cored and cut into cubes (I used Bosc pears)
- 2 teaspoons freshly-squeezed lemon juice
- ¾ cup fresh cranberries
- 1/3 cup sugar
- 1 teaspoon flour
- For the Topping:
- ¼ cup flour
- ¼ cup cold butter
- 2 tablespoons sugar
- ¼ cup brown sugar
- ¼ teaspoon cinnamon
- ½ cup rolled oats (not quick oats)
- pinch of salt
- vanilla ice cream, for serving
Instructions
Preheat oven to 400 degrees.
In a bowl, gently stir together pears, lemon juice, cranberries, sugar, and flour until combined. Divide mixture evenly into 4 8-ounce ramekins on a sheet pan.
!To Make the Topping:
In a food processor, pulse the flour and butter until clumps form. Add the sugar, brown sugar, cinnamon, oats, and salt. Pulse a few times until mixture is crumbly. Sprinkle each ramekin generously with the topping mixture.
Bake until fruit is tender and topping is browned, about 25-30 minutes. Serve warm with vanilla ice cream on top.