Cranberry-pear crisp

Votes: 1

Photo of the dish: Charles Masters

Time: 1 hour.
Complexity: easily
Servings: 6 - 8

Cranberry-pear crisp - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g cranberries (defrost if frozen)
1 cup dried cranberries
1.5 cups of sugar
2 tsp vanilla extract
3 firm pears (such as Bosc), peeled and cut into pieces a little over a centimeter
1/2 tsp ground cinnamon
A pinch of allspice
1 tbsp. plus 2 tbsp. premium wheat flour
1 cup chopped pecans
1/4 cup rolled oats
1/4 teaspoon salt
110 g unsalted butter, melted

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cranberry, dried cranberries, pears, rolled oats, pecans, vanilla extract, allspice, cinnamon, streusel

Cooking the dish according to the recipe:

Preheat oven to 190°C.

Combine fresh and dried cranberries in a large bowl. Add 1 cup sugar, 3 tablespoons water, and vanilla and stir. Lightly crush the berries with a potato masher or fork to break up some of the berries. Add the pears, cinnamon, allspice, and 2 tablespoons flour and stir.

Place the filling in a 3-quart baking dish.
Make the toppingIn a medium bowl, combine the remaining 1 cup flour, pecans, oats, remaining 1/2 cup sugar, and salt, then stir in the melted butter. Using your fingers, form small balls of the mixture and spoon them over the filling.