This recipe is sweet sixteen in my Thirty for Thanksgiving project where I’m cooking thirty recipes inspired by the November issue of Food Network Magazine and hopefully sharing some that you’ll want to serve for Thanksgiving. You can find the original Food Network Cranberry Pear Crisp recipe here.
I love fruit crisps because they’re easy to make with fresh or frozen fruit and there is something so comforting about warm oats, fruit, pecans and cinamon topped with vanilla ice-cream. My sister is the queen of the blueberry crisp in the summer. You can find her peach blueberry crisp recipe here.
Instead of the pound of cranberries called for in the original, I used 2 cups of strawberries. I scaled the recipe proportions to make a smaller crisp,; instead of three pears I used one and 1/2 cup of cranberries instead of one cup and so on. I didn’t peel the pear as specified because the peel doesn’t bother me. I also used orange juice in place of water.
What to buy (serves 4-5):
- 2 cups strawberries, frozen is fine
- 1/2 cup dried cranberries
- 3/4 cup sugar
- 1 tablespoon orange juice
- 1 teaspoon vanilla extract
- 1 pear cut into 1/2-inch pieces
- 1/2 teaspoon ground cinnamon
- 1/2 cup plus 2 tablespoons flour
- 1/2 cup pecans, chopped
- 1/4 cup old-fashioned rolled oats
- 1/4 teaspoon salt
- 1/2 stick (4 tablespoons) unsalted butter, melted
What to do:
- preheat the oven to 375 degrees
- combine strawberries, dried cranberries, sugar, 1 tablespoon orange juice and the vanilla and toss to coat
- add the pears, cinnamon, allspice and 1 tablespoon flour, toss to coat and transfer to small baking dish
- mix the remaining 1/2 cup flour, pecans, oats, and the salt in a medium bowl, then stir in the melted butter
- sprinkle topping (which will have small clumps) over the fruit
- bake until the fruit is bubbling, about 40 minutes
- serve warm with vanilla ice-cream or at room temperature