Cranberry Pear Crisp with Oats

Fruit crisps grew as a thrifty American spin on pie, crowning seasonal fruit with a buttery oat streusel instead of pastry. Tart cranberries and ripe pears bake under cinnamon-ginger oats for a simple, cozy dessert.

Serves 6 · 15 min prep · 40 min cook

Estimate for one serving

• 312 cal
• 4g protein
• 52g carbs
• 12g fat
• 3g fiber

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Ingredients

• 2 cups fresh cranberries
• 3 medium ripe pears
• 1/3 cup granulated sugar
• 1/2 cup light brown sugar
• 3/4 cup all-purpose flour
• 1 cup old-fashioned rolled oats
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp kosher salt
• 6 tbsp unsalted butter
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract

Instructions

1. 1Preheat the oven to 350°F and lightly butter a 9-inch square baking dish or similar shallow casserole.
2. 2Rinse the cranberries and discard any soft ones. Core the pears and cut them into bite-size chunks, leaving the skin on for texture.
3. 3In a large bowl toss the cranberries and pear chunks with the granulated sugar, lemon juice, vanilla, cinnamon, and the salt until evenly coated.
4. 4Spread the fruit mixture in an even layer in the prepared dish; the cranberries should peek through so they can burst and brighten the filling.
5. 5In another bowl combine the oats, flour, brown sugar, ginger, and remaining salt.
6. 6Cut the cold butter into small cubes and work it into the oat mixture with your fingertips or a pastry blender until clumps form and no dry flour remains.
7. 7Scatter the oat topping evenly over the fruit, leaving a few gaps so steam can escape and the cranberries can bubble up.
8. 8Bake on the center rack for 35 to 40 minutes until the topping is deep golden and the fruit juices are thick and bubbling at the edges.
9. 9Let the crisp rest 10 to 15 minutes so the filling sets slightly; it will still be saucy and bright.
10. 10Scoop into bowls while warm. The tart cranberries keep the dessert lively rather than heavy.