Irresistible Cranberry Pear Crisp Recipe: 40-Minute Dessert Magic

Oh my gosh, you HAVE to try this cranberry pear crisp! It’s become my go-to dessert ever since I first made it for Thanksgiving last year – that perfect moment when tart cranberries meet sweet, juicy pears under a crispy oat topping just stole my heart. I’ll never forget how my niece, who usually turns her nose up at anything fruity, went back for thirds and asked me to pack some leftovers for her!

What I love most is how simple it is to throw together – seriously, you probably have most ingredients already. Whether you’re hosting holiday guests or just craving something cozy on a weeknight, this cranberry pear crisp delivers every time. The fruit gets all bubbly and jammy while that buttery topping crisps up beautifully in the oven. And that scent? Like autumn in dessert form.

Trust me, once you taste that first warm spoonful with melting vanilla ice cream, you’ll understand why this recipe never lasts long in my house!

Why You’ll Love This Cranberry Pear Crisp

This cranberry pear crisp is a total winner, and here’s why:

• Super easy to make – Just mix, sprinkle, and bake!
• Perfect flavor combo – Tart cranberries and sweet pears balance beautifully.
• Versatile – Works as a holiday showstopper or a cozy weeknight treat.
• Customizable – Adjust sweetness or add your favorite spices.
• Crowd-pleaser – Even fruit skeptics can’t resist that crispy topping.

Trust me, one bite and you’ll be hooked!

Ingredients for Cranberry Pear Crisp

Gathering the right ingredients makes all the difference in this cranberry pear crisp – I’ve learned that the hard way! Here’s what you’ll need:

• 3 cups fresh cranberries – These give that signature tart pop
• 4 ripe pears, peeled and sliced – I prefer Bartlett or Anjou for their sweetness
• 1/2 cup granulated sugar – Adjust up to 3/4 cup if your cranberries are extra tart
• 1 tbsp lemon juice – Fresh squeezed makes the flavors sing
• 1 tsp vanilla extract – The real stuff, please!
• 1 cup rolled oats – Old-fashioned work best for texture
• 1/2 cup all-purpose flour – Spoon and level to measure right
• 1/2 cup packed brown sugar – Pack it in firmly for that caramel depth
• 1/2 tsp cinnamon – My secret flavor booster
• 1/4 tsp salt – Just enough to balance the sweetness
• 1/2 cup unsalted butter, melted – Wait until it’s cooled slightly before mixing

Pro tip: I always taste a cranberry before measuring sugar – some batches can be mouth-puckeringly tart!

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for this cranberry pear crisp! Here’s what I always grab from my kitchen:

• 2 mixing bowls – One for fruit, one for topping
• 9×9 inch baking dish – Or any similar-sized oven-safe dish
• Measuring cups and spoons – For those perfect ratios
• Peeler and knife – For prepping those juicy pears
• Wooden spoon or spatula – My trusty mixing tools

That’s it! See? I told you this recipe keeps things simple.

How to Make Cranberry Pear Crisp

Okay, let’s get baking! Making this cranberry pear crisp is seriously foolproof – I’ve burned my fair share of desserts, but this one always turns out perfect. Here’s exactly how I do it:

First things first: Preheat that oven to 375°F (190°C). Trust me, you don’t want to realize halfway through that your oven’s cold – been there!

The fruit layer: Toss those gorgeous cranberries and pear slices with granulated sugar, lemon juice, and vanilla in a big bowl. Don’t be shy – get your hands in there if you need to! The sugar should coat everything nicely. Pour this ruby-red mixture into your baking dish and spread it evenly.

The magic topping: In another bowl (yes, you’ll have dishes to wash – worth it!), mix oats, flour, brown sugar, cinnamon, and salt. Here’s my trick: drizzle in the melted butter slowly while stirring with a fork. You want pea-sized crumbles – not too fine, not too chunky.

The grand finale: Sprinkle that buttery oat goodness evenly over your fruit. Don’t press it down! Those nooks and crannies are what make the topping extra crispy.

Bake for 35-40 minutes until the fruit is bubbling up around the edges and the topping is golden brown. Your kitchen will smell like heaven! Let it cool for at least 10 minutes – I know it’s tempting, but burnt tongues are no fun.

See? Even my 12-year-old nephew could make this (and he has!). The hardest part is waiting for it to cool enough to dig in.

Tips for the Perfect Cranberry Pear Crisp

After making this crisp more times than I can count, I’ve picked up some foolproof tricks:

• Taste your cranberries first – Add up to 1/4 cup extra sugar if they’re super tart
• Slice pears evenly – About 1/4 inch thick ensures perfect texture
• Cool butter slightly – Hot butter makes the topping greasy
• Use your fingers – Rubbing the topping between your palms creates perfect crumbs
• Bake middle rack – Prevents burnt edges and soggy bottoms

Little things make BIG differences in this cozy dessert!

Variations for Cranberry Pear Crisp

Oh, the possibilities! One of my favorite things about this cranberry pear crisp is how easily you can mix it up. Here are some delicious twists I’ve tried (and loved!):

• Nutty crunch – Add 1/4 cup chopped walnuts or pecans to the topping
• Spice it up – Try a pinch of ginger or cardamom with the cinnamon
• Apple swap – Use tart apples instead of pears in fall
• Citrus zing – Orange zest in the fruit mixture brightens everything up
• Berry blend – Mix in some raspberries for extra juiciness

The best part? Every variation still gives you that perfect crispy-sweet-tart balance!

Serving Suggestions for Cranberry Pear Crisp

Oh, let me tell you how I love to serve this cranberry pear crisp – warm from the oven with a giant scoop of vanilla ice cream slowly melting into all those nooks and crannies! That hot-cold contrast is pure magic.

For a fancier touch, whipped cream with orange zest folded in makes it extra special. My sister swears by serving it room temperature with a drizzle of caramel sauce – though personally, I can never wait that long!

Breakfast? No judgment here – I’ve definitely reheated leftovers with yogurt for a totally justifiable morning treat.

Storing and Reheating Cranberry Pear Crisp

Got leftovers? Lucky you! Let your cranberry pear crisp cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It’ll keep in the fridge for up to 3 days. When you’re ready for round two, pop it in the oven at 350°F (175°C) for 10-15 minutes until warm and crispy again. Avoid the microwave unless you’re okay with a softer topping – trust me, the oven is worth the wait!

Nutritional Information for Cranberry Pear Crisp

Okay, let’s be real – we’re not eating dessert for the nutrition! But since you asked, here’s the scoop on what’s in each serving of this cranberry pear crisp. Remember, these numbers are just estimates – they’ll change based on your exact ingredients and how big you cut those slices!

Each serving (about 1/6th of the crisp) has roughly:

• 320 calories – Worth every one!
• 55g carbs – Mostly from those sweet fruits
• 6g fiber – Thanks to all those oats and fruit skins
• 12g fat – Butter makes it better, right?

Full disclosure: I’m no nutritionist, so take these numbers with a grain of salt (or maybe a scoop of ice cream!).

Frequently Asked Questions About Cranberry Pear Crisp

I get asked about this cranberry pear crisp all the time! Here are answers to the questions that pop up most:

Can I use frozen cranberries?
Absolutely! No need to thaw – just toss them in frozen. You might need an extra tablespoon or two of sugar since frozen berries tend to be tarter.

Why is my topping burning?
Ah, the dreaded burnt edges! Try moving your rack to the center of the oven and covering loosely with foil halfway through baking if it’s browning too fast.

Can I make this ahead?
You bet! Prep the fruit and topping separately up to a day ahead. Store covered in the fridge, then assemble and bake when ready.

Help – my crisp is soggy!
Make sure your topping is nice and crumbly before baking, and don’t skimp on the butter. Also, let it sit 10 minutes after baking – that crispiness develops as it cools!

Can I freeze leftovers?
Yes! Freeze portions in airtight containers for up to 2 months. Reheat frozen crisp at 350°F until warmed through – about 20 minutes.

Share Your Cranberry Pear Crisp Experience

I’d absolutely LOVE to hear how your cranberry pear crisp turns out! Did you add any fun twists? Maybe your family fought over the last bite like mine always does? Drop a comment below – your tips and stories make this recipe even sweeter. And if you snap a photo, tag me on social so I can see your beautiful creation!

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