Pear-Cranberry Crisp

Pear-Cranberry Crisp

A harvest of compliments will come your way when you dish up this warm and fruity dessert. It’s perfect for Thanksgiving or Christmas.

Prep Time

25

Minutes

Total Time

1:35

Hr:Mins

Makes

12

servings

5
cups sliced peeled pears (5 medium)
1 1/2
cups fresh or frozen cranberries
1
cup sugar
2
tablespoons all-purpose flour
2
teaspoons grated orange peel
1
cup oats
1/2
cup packed brown sugar
1/3
cup all-purpose flour
1/4
cup butter or margarine
1/2
cup chopped nuts
Whipped cream, if desired
  1. Heat oven to 375°F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray. In large bowl, toss pears, cranberries, sugar, 2 tablespoons flour and orange peel to coat. Spoon into baking dish.
  2. In small bowl, mix oats, brown sugar and 1/3 cup flour. With fork or pastry blender, cut in butter until mixture is crumbly. Stir in nuts. Sprinkle evenly over fruit mixture.
  3. Bake 30 to 40 minutes or until topping is golden brown and fruit is tender. Cool 30 minutes before serving. Serve warm with whipped cream.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Recipe Fact
Crisps are baked desserts of fruit topped with a sweetened crunchy pastry-like mixture. Called crumbles in England, crisps possess a warm, comforting appeal that spans the oceans.
Ingredient Info
Fresh cranberries can be frozen for up to one year. Walnuts, pecans or almonds work equally well in this crisp.
Kitchen Tip
For best results, use firm, ripe pears with a pleasant aroma.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 270
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 3g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 30mg;
  • Total Carbohydrate 47g
    • (Dietary Fiber 4g,
    • Sugars 33g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.
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