Pear and Cranberry Crisp
Try this Pear and Cranberry Crisp recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- pinch of salt
- 2 tablespoons sugar
- 1/3 cup sugar
- vanilla ice cream for serving
- 1 teaspoon flour
- 1/4 up flour
- 1/4 up brown sugar
- 2-3 firm pears cored and cut into cubes (i used bosc pears)
- 2 teaspoons freshly-squeezed lemon juice
- 3/4 up fresh cranberries
- 1/4 up cold butter
- 1/4 easpoon cinnamon
- 1/2 up rolled oats (not quick oats)
- Carbohydrate 1.0004395806433 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0.0101666667975353 g
- Protein 0.00965833331373811 g
- Saturated Fat 0 g
- Serving Size 1 1 individual serving (20g)
- Sodium 6433.85343357289 mg
- Sugar 0.990272913845767 g
- Trans Fat 0 g
- Calories 4 calories
Preheat oven to 400 degrees. In a bowl, gently stir together pears, lemon juice, cranberries, sugar, and flour until combined. Divide mixture evenly into 4 8-ounce ramekins on a sheet pan. !To Make the Topping: In a food processor, pulse the flour and butter until clumps form. Add the sugar, brown sugar, cinnamon, oats, and salt. Pulse a few times until mixture is crumbly. Sprinkle each ramekin generously with the topping mixture. Bake until fruit is tender and topping is browned, about 25-30 minutes. Serve warm with vanilla ice cream on top.
