CRANBERRY-PEAR CRISP

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Cranberry-Pear Crisp image

Fresh cranberries are available from October through December. Ripe berries are deep red and very firm. Before using them, rinse in a bowl of cold water; discard any unripe ones that float to the top.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h15m

Number Of Ingredients 11

4 to 6 firm pears, peeled and cut into 3/4-inch pieces (6 cups)
1 tablespoon fresh lemon juice
1 1/2 cups cranberries
1/3 cup plus 1/4 cup sugar
Vanilla ice cream (optional)
1/2 cup flour
1/2 cup (1 stick) chilled butter
1/4 cup light-brown sugar
1/4 teaspoon cinnamon
1 cup rolled oats
Pinch of salt

Steps:

  • Preheat oven to 400 degrees. In a large bowl, toss pears with lemon juice. Add cranberries and 1/3 cup sugar; toss well.
  • Transfer to six 8-ounce ramekins (or a 3-quart baking dish). Sprinkle with topping (see below); bake until fruit is tender and topping is golden, about 25 minutes. Let cool at least 30 minutes before serving with vanilla ice cream, if desired.
  • To make the Oatmeal Crisp Topping: Pulse flour with butter in a food processor until pea-size clumps form. Add remaining granulated sugar and the light-brown sugar, cinnamon, oats, and salt; pulse until large, moist clumps form, about 10 times.

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