Simple Cranberry-Pear Crisp 

By Yossy Arefi

Published Nov. 13, 2024

Simple Cranberry-Pear Crisp 
Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.
Total Time
70 minutes
Prep Time
15 minutes
Cook Time
55 minutes
Rating
5(173)
Comments
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Juicy, sweet pears and tart cranberries are a perfect fall pairing in this easy dessert. Dark brown sugar adds a rich caramel note, and a handful of dried cranberries gives this crisp a pleasantly chewy texture. The buttery topping is gently spiced with cinnamon, but feel free to add any warm baking spices you prefer. If you’re the planning type, you can make the crisp topping up to 2 weeks in advance, storing it in an airtight container in the freezer. Break up any large clumps, then use as directed in the recipe, adding just a few minutes of bake time.

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Ingredients

Yield:12 servings

    For the Filling

    • 3pounds ripe but slightly firm pears (about 6 large), peeled, cored and cut into 1½-inch pieces
    • 2cups/350 grams fresh or frozen cranberries
    • ½cup/100 grams sweetened dried cranberries
    • ⅓cup/67 grams dark brown sugar
    • ½large lemon, zested and juiced (about 2 tablespoons juice)
    • 1tablespoon cornstarch
    • 2teaspoons ground cinnamon
    • 2teaspoons vanilla extract
    • ½teaspoon kosher salt (such as Diamond Crystal)

    For the Topping

    • 2cups/256 grams all-purpose flour
    • 1cup/200 grams dark brown sugar
    • 1teaspoon kosher salt (such as Diamond Crystal)
    • 1teaspoon ground cinnamon
    • 1cup/225 grams unsalted butter, soft but cool
    • Vanilla ice cream, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

419 calories; 16 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 69 grams carbohydrates; 6 grams dietary fiber; 41 grams sugars; 3 grams protein; 251 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees and set a rack in the center.

  2. Step 2

    Make the filling: To a large bowl, add the pears, fresh or frozen cranberries, dried cranberries, brown sugar, lemon zest and juice, cornstarch, cinnamon, vanilla extract and salt. Stir to combine then transfer to a 9-by-13-inch baking dish and press down gently to compact the fruit in the dish.

  3. Step 3

    Make the topping: In a medium bowl, combine the flour, brown sugar, salt and cinnamon. Add the butter and use your fingers or a pastry blender to smash the butter into the flour mixture until evenly mixed and clumps form. Sprinkle the crumbles evenly over the pears and cranberries.

  4. Step 4

    Bake the crisp until the topping is golden brown and the pear juices are bubbling, 45 to 50 minutes.

  5. Step 5

    Serve warm, with vanilla ice cream on top.

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Ratings

5 out of 5
173 user ratings
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Comments

Jewel Edson

I’m GF and often make fruit crisps (apple, nectarine, blueberry, etc). My go-to blend is 1/2 Oats, 1/4 (+) almond flour, & 1/4 (-) GF flour or ground oats. Everyone raves, no one knows it’s GF and I actually prefer the flavor and behavior of the topping. Sometimes I add slivered almond to increase the crunch and to add additional protein.

JDR

Great recipe! We loved it...it doesn't ask to butter the pan, but I did. Good move.

MM Girard

I happened to have 3 lbs of frozen pear slices from an abundant fall harvest so making this was a snap. I subbed half coconut oil for half the butter and my kids loved this! We served it on top oatmeal for breakfast.

Joe Blow

I have made this multiple times and it is deadly good! I have used danjou & bosc pears but used sub-ripe bartletts last time b/c I had them on hand. All worked very well but I think danjous are most reliable. I thought topping was too much and too sweet. I would make maybe half the topping recipe (I love the idea of using oats). Last time I made it with no topping at all (thought someone was gluten intolerant) and it was still fantastic - tart and just barely sweet - but of course it wasn’t a crisp.

AlpineCook

Tasty! We made it almost exactly following the recipe, but substituted tapioca flour for the cornstarch because I'm not a fan of the gluey texture of the latter. We also substituted spelt flour for the white flour (1:1), for a tiny bit more healthiness and crunch. Our pears were unripe but when cooked it was fine.

AK Carolyn

I don't like to measure. I find it easier to weigh ingredients and did so with this recipe. As several noted, the cranberry measurements did not equate to weight. I went with the weight and was delighted with the results! A lovely tart and juicy crisp was the result. However, I didn't have pears or dried cranberries, so I subbed apples and dried cherries. Both worked very well Especially the dried cherries. I will definitely make this again.

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