Pear and Cranberry Crisp Recipe | The Atria Kitchen
Posted on November 7, 2014 by Connie Dow
Pears are in season. In addition to being cost effective, a medium pear averages just around 100 calories and offers 5.5 gm of fiber per serving, as well as 10% of an adult’s daily Vitamin C requirement. The skin contains a flavonol called Quercetin, which may help reduce heart disease and prevent certain cancers (studies are ongoing). As a reminder, pears should be ripened at room temperature, then transferred to cold storage to maintain freshness. This week’s recipe for Pear and Cranberry Crisp features fresh, ripe pears and dried cranberries. It’s an easy dessert that can be made ahead of time and is served with vanilla ice cream for a sweet ending to any meal.
Pear and Cranberry Crisp
Yield: · Servings: 15 · Serving Size: 6 oz
- 3/4 cup Butter, Cold, unsalted, cut into tablespoons
- 6 tbsp Dark Brown Sugar
- 1/3 cup Sugar
- 1 1/4 cup Flour, AP
- 1/2 tsp Kosher Salt
- 1/2 tsp Cinnamon
- 1 ph Nutmeg, Ground
- 5 lb Pears, Ripe but firm
- 1 cup Cranberries, Dried
- 5 cup Vanilla Ice Cream
- 2 tbsp Sugar
- Preheat the oven to 375°. Grease an 8-by-12-inch ceramic baking dish; sprinkle 2 tablespoons of the brown sugar over the bottom. In a food processor, pulse 1/3 cup of the granulated sugar with the flour, salt, cinnamon, nutmeg and remaining 1/4 cup of brown sugar. Add 8 tablespoons of the butter and pulse until the mixture resembles coarse meal; transfer to a bowl and pinch into clumps. Refrigerate until chilled, 30 minutes.
- Peel and core the pears; cut in half and cut into 1" wedges.
- Melt 1 tablespoon of the butter in a sturdy skillet. Add 1/2 tablespoon of the granulated sugar and cook over high heat, swirling, until dissolved, 1 minute. Add one-fourth of the pears, cut side down, and cook, turning once, until browned on the cut sides, 6 to 8 minutes. Transfer the pears to a baking sheet and wipe out the skillet. Repeat three more times with the remaining butter, granulated sugar and pears.
- Arrange half of the pears in a single layer in the baking dish and sprinkle with half of the cranberries. Top with the remaining pears and cranberries. Sprinkle the topping over the fruit and bake for 35 to 40 minutes, until the crisp is bubbling and golden brown. Let cool for 10 minutes; serve with ice cream.
Pears: Bartlett or d'Anjou are good choices.
Make Ahead: The crisp can be refrigerated overnight. Reheat in the oven before serving.
NAS: Omit kosher salt.
*Percent Daily Values are based on a 2,000 calorie diet.
Serving Size 6 oz
Amount Per Serving
Calories from Fat 130
Total Fat 15g
Saturated Fat 9g
Trans Fat 0g
Vitamin A 10%
Vitamin C 2%
Total Carbohydrate 62g
Dietary Fiber 5g
Category: The Atria Kitchen