Pear And Cranberry Crisp Recipe
Ingredients
| Pecans | 1 1/2 Cup (16 tbs), chopped (Topping) | |
| All purpose flour | 3/4 Cup (16 tbs) (Topping) | |
| Granulated Sugar | 12 Cup (16 tbs) (Topping) | |
| Firmly packed brown sugar | 1/4 Cup (16 tbs) (Topping) | |
| Ground cinnamon | 1 1/2 Teaspoon (Topping) | |
| 1/2 cup cold sweet butter | ||
| Cranberries | 1 3/4 Cup (16 tbs), drained, rinsed (Filling) | |
| Granulated Sugar | 1/2 Cup (16 tbs) (Filling) | |
| Ground cinnamon | 1 Teaspoon (Filling) | |
| 1/4 cup cranberry juice cocktail | ||
| All purpose flour | 21/2 Tablespoon (Filling) | |
| 4 ripe, firm pears, peeled, cored and cut into 1/2-inch (1-cm) cubes | ||
Directions
1. Preheat oven to 350°F (180°C).
2. In a mixing bowl, combine pecans, flour, sugars and cinnamon. Using a pastry blender, cut in butter until mixture is crumbly and resembles small peas. Set aside.
3. In a saucepan, combine cranberries, sugar, cinnamon, cranberry juice and flour. Cook over medium heat, stirring often, about 10 minutes, or until mixture is thickened and cranberries have burst. Stir in pears.
4. Pour the filling into an ungreased 8x12-inch (20x30-cm) baking pan. Sprinkle evenly with the topping. Bake in oven about 30 minutes, until golden brown and bubbling.
5. Serve warm.
2. In a mixing bowl, combine pecans, flour, sugars and cinnamon. Using a pastry blender, cut in butter until mixture is crumbly and resembles small peas. Set aside.
3. In a saucepan, combine cranberries, sugar, cinnamon, cranberry juice and flour. Cook over medium heat, stirring often, about 10 minutes, or until mixture is thickened and cranberries have burst. Stir in pears.
4. Pour the filling into an ungreased 8x12-inch (20x30-cm) baking pan. Sprinkle evenly with the topping. Bake in oven about 30 minutes, until golden brown and bubbling.
5. Serve warm.
Chef
