Cranberry and Pear Crisp

  • Yield: 4 servings


2-- pears, peeled and sliced
2tablespoons dried cranberries
1tablespoon brown sugar
1tablespoon whole wheat flour
1/4teaspoon cinnamon
1/2teaspoon ginger
1/4teaspoon vanilla
3tablespoons brown sugar
2tablespoons whole wheat flour
2tablespoons rolled oats
1tablespoon sliced almonds
1/4teaspoon cinnamon
2teaspoons butter


  1. Combine the pears, cranberries, 1 tablespoon brown sugar, 1 tablespoon whole wheat flour, 1/4 teaspoon cinnamon, ginger and vanilla in a small bown and mix well.  Spoon into a greased 2-cup oval baking dish. 
  2. Combine 3 tablesppons brown sugar, 2 tablespoons whole wheat flour, oats, almonds and 1/4 teaspoon cinnamon in a small bowl and mix well.  Cut in the butter until crumbly.  Sprinkle over the pear mixture. 
  3. Bake at 375F for 25 minutes or until bubbly and the topping is golden brown.  Serve warm with vanilla ice cream or frozen yogurt.  Sprinkle cinnamon over the top.

Recipe reprinted with permission from the Junior League of Yakima’s Fresh from the Valley (Junior League of Yakima, Wash., 2003)