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Pear Cranberry Crisps

Crisp topping


¾ cup desired flour (white, whole wheat, or almond)
½ - ¾ cup brown sugar
1 cup pecans
1 ½ sticks butter (12 tablespoons) - cut into small chunks
1 tsp cinnamon
¼ tsp freshly ground nutmeg
pinch of salt
1 cup oatmeal


Combine flour, sugar and pecans in food processor and pulse 2-3 times. Add butter and pulse 2-3 more times until incorporated into pea size pieces. Add oatmeal and pulse 1-2 more times then transfer to a bowl. Cover and place in refrigerator until ready to use.

Pear Cranberry filling


5-6 Pears - Bosc, Anjou or both - peeled and cut into small pieces
2 tsp - lemon zest
2 tbsp - lemon juice
1 ¼ cups fresh or frozen cranberries
½ tsp cinnamon
pinch of salt
1-2 tbsp maple syrup


In a medium bowl combine all of the above ingredients. Fill 6 small oven proof ramekins with the pear/cranberry filling. Top with crisp topping and place ramekins on a sheet pan and bake at 375° for 25-35 minutes until topping is brown. Check after 25 minutes. If topping is browning too quickly, turn down heat to 350° and continue cooking until pears are soft. Cool and serve with ice-cream or whipped cream. Serves 6-8.

Serve with

Kunde's 1904 Dessert Cuvée