It’s been a long time since I have had a Saturday with nothing planned. Cheer season is over, basketball hasn’t yet started….and my house is a mess. After spending the day FINALLY cleaning my house, a salami, cheese, mustard, and pickles plate was in order for dinner. Following that, well it only made sense for a delicious, homemade, baked dessert. This Cranberry-Pear Crisp was way too easy for how tasty it is. And the crisp part..well, I will definitely keep it for use on top of other fruit crisps I make, it was superb.
1 pound cranberries (thawed if frozen)
1 cup dried cranberries
1 1/2 cups sugar
2 teaspoons vanilla extract
3 firm pears (such as Bosc), peeled and cut into 1/2-inch pieces
1/2 teaspoon ground cinnamon
Pinch of ground allspice
1 cup plus 2 tablespoons all-purpose flour
1 cup pecans, chopped
1/4 cup old-fashioned rolled oats
1/4 teaspoon salt
1 stick unsalted butter, melted
Preheat the oven to 375 degrees.
Combine the fresh and dried cranberries in a large bowl.
Add 1 cup sugar, water and vanilla – tossing to coat. Lightly smash with a potato masher or fork.
Add the pears, cinnamon, allspice and flour – toss to coat. Transfer to a 3qt baking dish.
Make the topping: mix flour, pecans, oats, remaining sugar and salt in a medium bowl, then stir in the melted butter. Pinch the topping into small clumps and sprinkle over the fruit.
Bake for 40 minutes, or until top is golden brown and fruit is bubbling. Serve warm or at room temperature.
Recipe courtesy of: foodnetwork.com