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Pear Cranberry Crisp

This rosy winter crisp is bursting with pears and cranberries.

  • Servings: 4
Pear Cranberry Crisp


  • 3 very ripe pears, peeled, cored, and cut into chunks
  • 1 cup whole cranberries
  • 1/4 cup maple syrup
  • 2 tablespoons lemon juice
  • 1/2 cup oatmeal
  • 1/4 cup brown sugar
  • 1 tablespoon flour
  • 1 tablespoon butter
  • 1/2 cup Enlightened Creme Fraiche, or vanilla frozen yogurt


  1. Preheat the oven to 400 degrees.

  2. In a medium bowl, combine the pears, cranberries, maple syrup, and lemon juice and toss. Set aside.

  3. In another bowl, combine the oatmeal, brown sugar, and flour. Cut in the butter until the consistency resembles coarse crumbs and the dough just barely holds together. Spoon the cranberry mixture into an 8 X 8-inch baking dish and spoon the dry mixture over it.

  4. Bake for 10 minutes, or until the topping is brown and crisp. Reduce the heat to 350 degrees and bake for 20 to 25 minutes more, or until the fruit is bubbling. Serve with Enlightened Creme Fraiche or vanilla frozen yogurt.

Reviews (2)

  • peachesgreen 13 Dec, 2012

    The whole hands-on time for this recipe was 15 minutes max. It was very simple and came out bubbling and smelling very sweet. It is just as sweet to eat but not too much, there's still a little bite to it. The oatmeal crisp topping adds a really nice crunch. So simple, quick, and seasonal!

  • FierroA 12 Jan, 2009

    This was really tasty and so comforting on a winter's eve. One word of caution, make sure your pears are really ripe otherwise they may not soften up and release their juices. I used Spelnda and Splenda Brown Sugar in places of the sugars and substituted applesauce for half the butter bothwith great results. Granted the crisp was a little chewier, but with a scoop of sugar-free ice cream it was just delicious!

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