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0 from 9 votes

Fresh Cranberry Pear Crisp with Herbs

This is a "not too sweet" dessert with the fruit taking center stage and the delicate herbs adding a floral back note. You need to try this one!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Servings: 10
Calories: 321 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Crisp Topping
  • 1 cup all purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¾ cup light brown sugar
  • 1 teaspoon fresh thyme chopped
  • ½ cup chilled (or even frozen) butter (1 stick) divided
  • ¾ cup rolled oatmeal
For Fruit Filling
  • 5 pears (D'Anjou or Bartlett work well) about 2 pounds; peeled, cored, diced
  • ½ teaspoon lemon zest
  • Juice of one lemon
  • ¾ cup brown sugar
  • ¼ teaspoon kosher salt
  • 1 cup fresh cranberries
  • 1 teaspoon fresh thyme chopped
  • ½ teaspoon fresh Rosemary chopped
  • 1 teaspoon cornstarch mixed with 1 teaspoon water

Instructions

    Cup of Yum
  1. Preheat the oven to 375°. Spray a 2 quart casserole dish with vegetable spray and set aside.
  2. Peel the pears and cut them in half vertically. Use a melon baller to scoop out the seeds and discard. Cut pears into a 1/2" dice and transfer to a large bowl.
  3. Add lemon zest and lemon juice to the pears and toss to coat. Add the brown sugar, chopped thyme, rosemary and salt. Add the slurry and toss again to combine. Stir in the cranberries and set aside.
FOR THE OATMEAL TOPPING:
    Cup of Yum
  1. In a medium bowl, combine the flour, salt, cinnamon, ginger, nutmeg & brown sugar and whisk together.
  2. Make sure the butter is very cold or even frozen. Reserve 1 tablespoon of butter. Use the large holes on a box grater to quickly grate the remaining butter and add it to the flour mixture. Toss to combine. Stir in the oatmeal.
  3. If you don't have a box grater, slice the butter into small cubes and use a pastry cutter to cut it into the flour mixture.
ASSEMBLE THE CRISP:
  1. Transfer the pear and cranberry mixture to the baking dish and spread evenly in the pan. Sprinkle handfuls of the crumble to the pear and spread in an even layer over the fruit. Cut the remaining butter into small pieces and dot them over the top of the crumble.
  2. Bake for 40-45 minutes or until fruit is tender and crisp is golden. Note, if the crisp is browning too quickly, rest a piece of aluminum foil over the top to stop the browning process.
  3. Let the crisp rest for about 10 minutes before serving. Spoon into shallow bowls and serve with vanilla ice cream or whipped cream (optional)

Notes

  • From wikipedia: Arrowroot makes clear, shimmering fruit gels, is used in cooking to produce a clear, thickened sauce, such as a fruit sauce. It will not make the sauce go cloudy, like cornstarch, flour or other starchy thickening agents would.However, if you don't have arrowroot - you can substitute cornstarch.

Nutrition Information

Calories 321kcal (16%) Carbohydrates 59g (20%) Protein 2g (4%) Fat 10g (15%) Saturated Fat 6g (30%) Cholesterol 24mg (8%) Sodium 209mg (9%) Potassium 181mg (5%) Fiber 4g (16%) Sugar 41g (82%) Vitamin A 331IU (7%) Vitamin C 6mg (7%) Calcium 44mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 321

% Daily Value*

Calories 321kcal 16%
Carbohydrates 59g 20%
Protein 2g 4%
Fat 10g 15%
Saturated Fat 6g 30%
Cholesterol 24mg 8%
Sodium 209mg 9%
Potassium 181mg 4%
Fiber 4g 16%
Sugar 41g 82%
Vitamin A 331IU 7%
Vitamin C 6mg 7%
Calcium 44mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.