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Easy Cozy Spiced Pear & Cranberry Crisp

pear cranberry crisp - featured image
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A warm, comforting fall dessert featuring tender spiced pears and tart cranberries under a buttery, crunchy oat topping. Simple to make and perfect for cozy nights or holiday gatherings.

Ingredients

Scale
  • 4–5 medium pears (about 2 lbs), diced (Bosc or Anjou recommended)
  • 1 cup fresh or frozen cranberries
  • 1/4 cup granulated sugar
  • 2 tablespoons light brown sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1 cup old-fashioned rolled oats
  • 3/4 cup all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cut into small cubes
  • 1/2 cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Wash the pears. Leave the skin on or peel if desired. Cut each pear in half lengthwise, remove the core and stem, then dice into 1/2-inch chunks.
  3. In a large mixing bowl, combine the diced pears, cranberries, granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, ginger, nutmeg, and vanilla extract. Stir gently until evenly coated. Pour the fruit mixture into an 8×8-inch baking dish and spread into an even layer.
  4. In a medium mixing bowl, whisk together the rolled oats, all-purpose flour, packed brown sugar, cinnamon, and salt. Add the cold, cubed butter. Use a pastry cutter, two forks, or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. If using nuts, stir them in now.
  5. Sprinkle the crisp topping evenly over the fruit filling. Do not press it down. Place the dish on a baking sheet to catch any overflow. Bake for 30-35 minutes, or until the filling is bubbling around the edges and the topping is golden brown and firm. If the topping browns too quickly, tent loosely with foil for the last 10 minutes.
  6. Let the crisp cool on a wire rack for at least 15 minutes before serving to allow the filling to set.

Notes

For a gluten-free version, use a 1:1 gluten-free baking flour blend. For dairy-free, use cold coconut oil or plant-based butter. Let the crisp cool for at least 15 minutes to allow the filling to set. Bake on a sheet pan to catch any overflow. Store leftovers covered in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10-15 minutes to restore crunch.

Nutrition

Keywords: pear cranberry crisp, fall dessert, fruit crisp, easy dessert, spiced pear crisp, cranberry crisp, oat topping

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