Pear And Cranberry Crisp

Recipe Ingredients

		Topping
1 cup	62g / 2.2oz	Unbleached all-purpose flour
2/3 cup	106g / 3.7oz	Golden brown sugar - (firmly packed)
1/2 cup	31g / 1.1oz	Old-fashioned oats
1/4 teaspoon	1.3ml	Salt
1/2 cup	99g / 3.5oz	Chilled unsalted butter - (1 stick) - cut into pieces
		Filling
7		Firm ripe pears - (abt 3 1/2lbs) - peeled, cored, (large)
		And cut lengthwise into eighths
1 cup	93g / 3.3oz	Fresh or frozen cranberries
1/2 cup	99g / 3.5oz	Sugar
2 tablespoons	30ml	Unbleached all-purpose flour
1/2 teaspoon	2.5ml	Ground cinnamon
1/4 teaspoon	1.3ml	Ground nutmeg

Recipe Instructions

For Topping: Combine first 4 ingredients in medium bowl. Add butter and cut in using fingertips or pastry blender until mixture resembles coarse meal.

For Filling: Position rack in center of oven and preheat to 350 degrees. Butter 8-inch square baking dish with 2-inch-high sides. Toss all ingredients in bowl to combine well. Transfer to prepared dish.

Sprinkle topping evenly over filling. Set dish on baking sheet and transfer to oven. Bake until topping is golden and juices bubble thickly, about 1 hour. Cool at least 20 minutes before serving.

This recipe yields 6 servings.

Source:
Bon Appetit, January 1992

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.