Double Cranberry & Pear Crisp, 10/24/13

Capi Peck



1 lb. fresh cranberries
1 c. dried cranberries
1 1/2 c. sugar
1 T. vanilla extract
2 T. chopped crystallized ginger
3 to 4 pears, peeled and chopped
1/2 t. cinnamon
pinch of allspice
1 c. flour plus 2 T.
1 c. pecans or walnuts, coarsely chopped
1/4 c. oats (not instant)
1.4 t. salt
8 oz. unsalted butter, melted

Preheat oven to 375 degrees.
If you are using frozen cranberries, allow them to thaw before proceeding with the recipe.
Combine both cranberries in a large mixing bowl. Add 1 c. of the sugar, 3 T. water and the vanilla extract. Toss to combine.
Lightly mash the mixture with a potato masher or fork so that some of the cranberries open. Add the pears, cinnamon, allspice and crystallized ginger. Mix well. Sprinkle with 2 T. flour and place in a buttered oven-proof baking dish.

For the topping, combine the remaining 1 cup of flour, the nuts, oats, the remaining 1/2 cup of sugar and salt in a mixing bowl. Stir in the melted butter. Sprinkle the topping over the cranberry mixture.
Bake until hot and golden brown for 30 to 40 minutes. Serve with ice cream, if desired.

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