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Pear Cranberry Crisps with Pecan Crumble Topping

All the fall flavors I love - pears, pecans, cranberries and cinnamon.

Pear Cranberry Crisps with Pecan Crumble ToppingIngredients:
  • 5-6 Pears – Bosc, Anjou or both – peeled and cut into small pieces
  • 2 tsp lemon zest
  • 2 T lemon juice
  • 1 1/4 cups fresh or frozen cranberries 
  • 1/2 tsp cinnamon
  • 1-2 T maple syrup
  • Pinch of salt
Crumble Topping
  • 3/4 cup flour 
  • 1/2 cup brown sugar
  • 1 cup pecans
  • 1 1/2 sticks butter – cut into small chunks 
  • 1 tsp cinnamon 
  • 1/4 tsp nutmeg
  • 1 cup oatmeal

Prepare crumble topping first. Combine flour, brown 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 cinnamon, nutmeg, oatmeal and pulse 1-2 more times. Transfer mixture to a bowl, cover and place in refrigerator until ready to use.

Preheat oven to 375 degrees. To prepare the filling, in a medium bowl combine the pears, lemon zest, lemon juice, cranberries, cinnamon, maple syrup and a pinch of salt. Fill 6 small oven proof ramekins with the pear/cranberry filling. Top with crisp topping and place ramekins on a sheet pan and bake for 25-35 minutes until topping is brown. Check after 25 minutes. If topping is browning too quickly, turn down heat to 350 degrees and continue cooking until pears are soft. Cool and serve with vanilla ice cream or whipped cream. Serves 6-8.

Serve with:

Kunde Family Winery 1904 Dessert Cuvée

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