Pear-Cranberry Crisp
Source and licence
"Pear-Cranberry Crisp" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Pear-Cranberry_Crisp, revision 4587362), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Pear-Cranberry_Crisp&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4587362
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
United States. Associated with United States by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 4 ea. (2½ pounds) firm, ripe pears peeled, cored, and sliced
- 12 ounces cranberries
- ⅓ cup sugar
- ½ teaspoon cinnamon, divided
- ¾ cup rolled oats
- ⅔ cup sliced almonds
- ⅔ cup firmly packed brown sugar
- ½ cup butter cut into pieces
- 1 cup flour
Method
- Preheat oven to 375°F.
- Toss pears, cranberries, sugar, and ¼ teaspoon cinnamon in a 9x9-inch baking dish until blended.
- Combine oats, almonds, brown sugar, butter, flour, and remaining ¼ teaspoon cinnamon in large bowl. Blend with fingertips.
- Sprinkle crumble over fruit and pat down lightly.
- Bake until pears are tender and topping is golden, about 45 minutes.
- Serve hot or warm.