Harvest Cranberry and Pear Crisp
Plump, shiny ruby red cranberries and sweet, crispy pears are covered with a ginger spiced buttery oatmeal crumb topping. It looks so pretty sitting next to that big scoop of Vanilla Ice Cream! I used my homemade Brown Sugar for this recipe. Oh my!!
Pre-heat oven to 400 degrees. 8x8 inch baking pan
Servings: 4 servings
Ingredients
Fruit Mixture
- 3-4 medium Firm ripe Pears, about 3 Cups don't use soft pears
- 1 Cup Fresh Cranberries thaw if frozen
- 1/4 Cup Granulated White Sugar
- 2 Tsp Lemon Juice
Crumb Topping
- 1/4 Cup AP flour
- 1/4 Cup chilled Butter cut into pieces
- 1/2 Cup Oatmeal Not Instant Oatmeal
- 1/4 Cup Brown Sugar
- 1/4 Tsp ground Ginger
- 1 Pinch cinnamon and clove just a pinch. Don't want to overwhelm the fruit flavors.
Instructions
Fruit Mixture
- Peel, core and chop pears into 3/4 inch pieces. Measure about 3 cups.
- Roughly chop the cranberries. Really they only need to be split in half. Aren't they gorgeous?
- Combine pears and cranberries in a medium size bowl and toss with the lemon juice and sugar. Then set aside while we make the crumb topping.
Crumb Topping
- In a medium size bowl, combine the flour and butter. Using a pastry cutter or 2 forks, cut the butter into the flour until it forms pea size crumbs. Then stir in the oatmeal, Brown Sugar, pinch of cinnamon, pinch of clove and the 1/4 Tsp ground Ginger.
- Topping mixture should look like this when you're done.
- Spoon the Fruit Mixture into an un greased 8x8 inch pan. Evenly sprinkle the Crumb Topping over the fruit. Bake at 400 degrees for 1 hour until bubbly, golden brown and Crisp! Serve warm with Vanilla Ice Cream and be prepared to wish you had room for seconds!
- Just for fun, I have to show you a picture of my bag of German Oatmeal or " Kernige Haferflocken!"
