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Cozy Spiced Pear and Cranberry Crisp: Easy Fall Dessert

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This spiced pear and cranberry crisp features tender pears, tart cranberries, and a perfectly crunchy oat-almond topping. It’s a simple, comforting fall dessert that comes together in about 45 minutes and is perfect for cozy nights or holiday gatherings.

Ingredients

Scale
  • 4 medium ripe but firm Bosc or Anjou pears, peeled, cored, and sliced into ½-inch pieces (about 4 cups)
  • 1½ cups fresh or frozen cranberries
  • ¼ cup granulated sugar
  • 2 tablespoons brown sugar, packed
  • 2 tablespoons all-purpose flour
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cardamom
  • ⅛ teaspoon salt
  • ¾ cup rolled oats
  • ½ cup all-purpose flour
  • ¼ cup almond flour
  • ½ cup brown sugar, packed
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • ½ cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the center of the oven. Place a baking sheet on the rack below to catch any potential drips.
  2. Prepare the pears: Peel the pears using a vegetable peeler or paring knife. Cut each pear in half lengthwise, then use a melon baller or small spoon to scoop out the core and seeds. Slice each half into ½-inch thick pieces. You should have about 4 cups total.
  3. Make the fruit filling: In a large mixing bowl, combine the sliced pears and cranberries. Add the granulated sugar, brown sugar, flour, lemon juice, vanilla extract, cinnamon, ginger, cardamom, and salt. Stir gently with a rubber spatula until the fruit is evenly coated. Let it sit for about 5 minutes while you prepare the topping.
  4. Make the crisp topping: In a medium mixing bowl, whisk together the rolled oats, all-purpose flour, almond flour, brown sugar, granulated sugar, cinnamon, and salt. Add the cold butter cubes. Using a pastry cutter or two forks, cut the butter into the dry mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining. If using nuts, stir them in now.
  5. Assemble the crisp: Transfer the fruit filling to an 8×8-inch or 9×9-inch baking dish and spread it into an even layer. Sprinkle the topping evenly over the fruit, covering it completely. Do not press it down.
  6. Bake: Place the dish on the prepared baking sheet and bake for 35-40 minutes, or until the fruit is bubbling around the edges and the topping is golden brown and firm to the touch. If the topping is browning too quickly, tent loosely with foil for the last 10 minutes.
  7. Cool slightly before serving: Let the crisp cool on a wire rack for at least 10-15 minutes. This allows the filling to set up. Serve warm.

Notes

Use cold butter for the topping to ensure a crumbly texture. Don’t overmix the topping; pea-sized butter pieces create steam pockets for a perfect crumble. Let the crisp rest for 10-15 minutes after baking to allow the filling to thicken. For a gluten-free version, use a 1:1 gluten-free flour blend. For a vegan version, use melted coconut oil or vegan butter. The crisp can be assembled up to 24 hours in advance and refrigerated before baking.

Nutrition

Keywords: pear crisp, cranberry crisp, fall dessert, fruit crisp, easy dessert, spiced pear, cranberry dessert, comfort food

Find it online: https://jollyfork.com/cozy-spiced-pear-and-cranberry-crisp-easy-fall-dessert/