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Easy Spiced Pear and Cranberry Crisp Recipe

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A wholesome fall dessert featuring tender pears and tart cranberries with a crunchy oat topping, naturally sweetened with maple syrup. This foolproof recipe delivers deep, jammy flavor and is perfect for holiday gatherings or cozy weeknight treats.

Ingredients

Scale
  • 4 medium ripe but firm Bosc or Anjou pears, cored and sliced into ¼-inch thick slices (about 4 cups)
  • 1 ½ cups fresh or frozen cranberries (no need to thaw if using frozen)
  • 3 tablespoons maple syrup (pure maple syrup)
  • 1 tablespoon fresh lemon juice (about half a lemon)
  • 1 teaspoon vanilla extract
  • 1 tablespoon arrowroot powder or cornstarch
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • Pinch of sea salt
  • 1 cup old-fashioned rolled oats (not quick oats)
  • ½ cup whole wheat pastry flour or all-purpose flour
  • ⅓ cup packed light brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes (or coconut oil for dairy-free)
  • ½ cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven.
  2. Make the fruit filling: In a large skillet over medium heat, melt 1 tablespoon of butter. Add the sliced pears and cook for 3-4 minutes, stirring occasionally, until they start to soften and release some of their juices.
  3. Add the cranberries, maple syrup, lemon juice, vanilla, cinnamon, ginger, cloves, and salt. Stir together and cook for another 5-7 minutes until the cranberries start to pop and the liquid thickens slightly.
  4. Pour the fruit into a 9-inch square baking dish or 2-quart baking dish. Spread evenly.
  5. Make the crisp topping: In a medium bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Stir with a fork to break up lumps. Add the cold butter cubes and use a pastry cutter or your fingertips to work the butter into the dry ingredients until the texture resembles coarse meal with some pea-sized butter pieces. If using nuts, stir them in now.
  6. Assemble the crisp: Sprinkle the topping evenly over the fruit filling. Do not press it down.
  7. Bake for 30-35 minutes until the topping is golden brown and the fruit filling is bubbly around the edges. If the topping browns too quickly, tent loosely with foil for the last 10 minutes.
  8. Let cool on a wire rack for at least 15 minutes before serving.

Notes

Don’t skip the pan-cooking step—it concentrates flavors and prevents a watery filling. Keep butter cold for a crunchy topping. Let the crisp rest for 15-20 minutes before serving to allow the filling to set. For gluten-free, use a gluten-free all-purpose flour blend and certified gluten-free oats. For dairy-free, use cold coconut oil or plant-based butter.

Nutrition

Keywords: pear crisp, cranberry crisp, spiced pear crisp, fall dessert, healthy crisp, oat topping, maple syrup, easy dessert

Find it online: https://lumalunch.com/easy-spiced-pear-and-cranberry-crisp-recipe/