Sweet pears and tart cranberries are topped with a crunchy oatmeal topping for a quick dessert that will warm your insides.
A couple weeks ago, out of the clear blue, Andrew says to me, “Do you even have any pear recipes on your website?”
“Don’t you think that’s a problem since it’s called Saucy PEAR?!”
Touché, husband. Touché.
(Also, it was one of those moments where you stare in semi-disbelief because your husband just revealed that he is apparently thinking about things you thought he wasn’t particularly concerned with, similar to the Thanksgiving dinner menu, appropriate Christmas card design selection, and your daughter wearing plaid and stripes together to Target).
And so the PEAR Cranberry Crisp was born to ease my husband’s anxiety about my blog’s recipe selection.
You could also substitute the pears with apples, but, for obvious aforementioned reasons, this was not an option for me (plus, I rather like pears and have already made a caramelized apple and almond upside down cake this fall).
It also turns out that I majorly slacked off in the dessert-planning department of our Thanksgiving meal, and thus have no showstopper dessert planned. Andrew’s mom is bringing pumpkin pie, and I, the not-so-much-a-pie-fan, need to have a different but now semi-urgent and tasty dessert option.
Pear Cranberry Crisp to the rescue!
I happily ate this with no ice cream, whipped cream, or other sauce when I tried it out a few nights ago, but I’ll probably add ice cream for company because who doesn’t love an excuse to top a warm crisp with something melty?
Do you have a favorite “oh crap!” dessert that comes together quick and is super tasty?
- 4 pears (I used Bosc but Bartlett works too), peeled, cored, and chopped into ½" pieces
- 1 cup cranberries (I used fresh but frozen works too)
- ⅓ cup honey, maple syrup, or brown sugar
- 2 tbsp. flour (almond flour for GF)
- ½ tsp. cinnamon
- ½ tsp. ginger
- pinch of salt
- 1½ cups old fashioned oats
- ½ cup flour (or almond flour)
- ⅓ cup honey or maple syrup
- 4 tbsp. butter or coconut oil, melted
- pinch of salt
- Preheat oven to 350°.
- Combine the pears, cranberries, sweetener, flour, cinnamon, ginger, and salt in a bowl and toss to combine. Divide into ramekins (probably between 4 and 6, depending on how large yours are) or dump entire mixture into a 9x9 baking pan.
- Stir remaining ingredients together in a bowl until flour and oats are moistened and well incorporated. Top pears and cranberry mixture with oatmeal mixture.
- If you're using ramekins, put them all on a baking sheet (it's easier to get them in and out of the oven that way). Bake ramekins for approximately 30 minutes or 9x9 pan for approximately 45 minutes. The topping should be golden brown and your cranberries should burst. Let cool for 5 minutes before serving.
This recipe is adapted from Cookie + Kate.