Cranberry Pear Crisp with Sage Streusel

Fruit crisps are a beloved American dessert tradition, especially when autumn fruit meets a buttery oat topping. This version pairs tart cranberries and ripe pears under a sage-flecked streusel that browns golden and fragrant in the oven.

Serves 6 · 18 min prep · 42 min cook

Estimate for one serving

• 340 cal
• 4g protein
• 52g carbs
• 14g fat
• 3g fiber

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Ingredients

• 2 cups fresh cranberries
• 4 medium ripe pears, cored and sliced
• 1/3 cup granulated sugar
• 1 tbsp fresh lemon juice
• 1 1/2 tbsp cornstarch
• 1/2 tsp ground cinnamon
• 1 cup old-fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1 1/2 tbsp finely chopped fresh sage
• 1/4 tsp fine salt
• 6 tbsp cold unsalted butter, cubed
• 1/3 cup chopped pecans

Instructions

1. 1Preheat the oven to 350°F and lightly butter a 9-inch square baking dish or similar 2-quart casserole that travels well to gatherings.
2. 2In a large bowl, combine the fresh cranberries, sliced pears, granulated sugar, lemon juice, cornstarch, and cinnamon. Toss until the fruit looks glossy and evenly coated.
3. 3Transfer the fruit mixture to the prepared dish and spread it into an even layer so the juices will bubble up the edges.
4. 4In another bowl, stir together the oats, flour, brown sugar, chopped fresh sage, and salt.
5. 5Add the cold butter cubes and work them in with your fingertips or a pastry blender until the mixture forms damp, pea-sized clumps.
6. 6Fold the chopped pecans into the streusel so every scoop will have crunch and herbal aroma.
7. 7Scatter the sage streusel evenly over the fruit, leaving a few small gaps so steam can escape and the juices caramelize.
8. 8Bake for 38 to 45 minutes, until the topping is deep golden brown, the fruit is bubbling vigorously at the edges, and the pears are tender when pierced.
9. 9Rest the crisp for 10 to 15 minutes so the juices thicken slightly. Serve warm in the baking dish with a big spoon for easy family-style portions.