Pear and Cranberry Crisp

Number of servings :

Prep time:

Cooking time:

Type of meal : | Desserts | Desserts

Special diet :

Ingredients

Topping
250 mL (1 cup) unbleached all-purpose flour
150 mL (2/3 cup) firmly packed golden brown sugar
125 mL (1/2 cup) old-fashioned oats
1 mL (1/4 tsp) salt
125 mL (1/2 cup) chilled unsalted butter or margarine, cut into pieces
Filling
7 large firm, slightly under-ripe pears (about 3-1/2 pounds/1.5 kg), peeled, cored and cut lengthwise into eighths
250 mL (1 cup) fresh or frozen cranberries
125 mL (1/2 cup) sugar
30 mL (1/2 tsp) unbleached all-purpose flour
2 mL (1/2 tsp) ground cinnamon
1 mL (1/4 tsp) ground ginger

Directions

Topping

Combine first 4 ingredients in medium bowl. Add butter or margarine and cut in, using fingertips or pastry blender, until mixture resembles coarse meal.

Filling

Position rack in centre of oven and preheat to 350ºF (180ºC). Butter an 8-inch (20 cm) square baking dish with 2-inch (5 cm) high sides. Toss all ingredients in a bowl to combine well. Transfer to prepared dish. Sprinkle topping evenly over filling. Set dish on baking sheet and transfer to oven. Bake until topping is golden and juices bubble thickly, about 1 hour. Cool at least 20 minutes before serving. Serve alone or with heavy cream or ice cream.

Makes 9 servings.

Nutritional information:

Imported on 2011-01-20 16:41:26 — Original ID:465

• Type of Meal Desserts

Type of Meal Desserts