I hope everyone had a wonderful Thanksgiving full of good food. I know I did =). Now that Thanksgiving is over and I’ve listened to “Hard Candy Christmas” at least 3 times, I’m ready for Christmas! I hope no one got injured shopping today. I decided Jamestown was too far from a level 1 trama center to venture out today haha. I’m only half kidding ;). I choose a day in the kitchen over shopping any day.
I feel cranberries are like pears in that they don’t get much attention this time of year. They’ve been getting lots of attention in my kitchen though, starting with this crisp. I love crisps and I also love the tartness of fresh cranberries. If you haven’t baked with any fresh cranberries yet, this recipe is the perfect place to start. Enjoy!
Pear Cranberry Crisp
For the filling:
6 oz fresh cranberries, washed and picked over
1/4 cup water
1/4 cup + 2 tbsp granulated sugar
2 tbsp brown sugar
3-4 pears, peeled and cut into slices
For the crisp topping:
1/2 stick butter or margarine, cut into 1″ pieces
1/4 cup + 2 tbsp old-fashioned oats
1/4 cup brown sugar
1/2 cup white whole wheat or all-purpose flour
1 tsp ginger
1/2 tsp cinnamon
1. Preheat the oven to 375 degrees and lightly grease a 9 inch round or square baking dish.
2. In a large pot, combine the cranberries and water. Cook at medium heat 15-20 minutes or until the cranberries pop and reduce to a thick sauce.
3. Stir in the sugars, then add in the pear slices. Stir to combine.
4. To make the topping, in a medium bowl, use a pastry blender to combine all of the topping ingredients, leaving pea-sized chunks of butter throughout. Pour the cranberry-pear mixture into the prepared dish.
5. Sprinkle with the topping. Bake 40-45 minutes or until the top is golden brown and the filling is bubbling
*adapted from Sugar Crafter
