Pear Cranberry Oat Crisp

There is nothing quite like pear and cranberry crisp on a chilly afternoon when you crave something cozy but simple This recipe makes use of juicy pears and tart cranberries bubbling beneath a golden oat topping The sweet warmth with a hint of spice is always a highlight of our holiday table and I look forward to making it every year

What Makes It Special

• Ready in under an hour from pantry and market staples
• A beautiful balance of sweet juicy pears and sharp cranberries
• Crunchy oat topping for texture and comfort
• Flexible with fresh or frozen cranberries so you can make it year round

I first baked this crisp after picking far too many pears at a friend’s orchard Years later it is the dessert everyone requests when cranberries show up at the market

What You’ll Need

• Ripe pears: These bring juiciness and natural sweetness Choose pears that yield slightly to the touch and have a fragrant aroma Bartlett or Bosc work well
• Fresh or frozen cranberries: Their tartness perfectly balances the sweet pears Look for plump and vibrant berries Avoid any with soft spots
• Granulated sugar: Adds just the right amount of sweetness without overpowering
• Lemon juice: Brightens everything up and keeps fruit flavors lively Fresh squeezed gives the best results
• Ground cinnamon and nutmeg: Offer warmth and build those cozy notes Use fresh spices if possible for fuller taste
• Cornstarch: Optional but helps make a thicker syrupy filling especially if your pears are extra juicy
• Rolled oats: Classic crispy texture with a wholesome bite Use old fashioned oats for the best topping
• All purpose flour: Helps the topping achieve that tender crumb
• Brown sugar: Adds depth and a hint of caramel flavor Make sure it is soft and free of clumps
• Unsalted butter: Holds the topping together while bringing richness Melted butter coats every oat for even flavor
• Salt and cinnamon: Enhance and round out the topping’s sweetness and spice

Let’s Cook This Together

Prepare the Fruit Filling:

Preheat your oven to three hundred fifty degrees Fahrenheit or one hundred seventy five degrees Celsius In a large bowl combine pears cranberries granulated sugar lemon juice cinnamon nutmeg and cornstarch if using Toss everything together so every piece of fruit is coated for even sweet and spice Transfer this into a greased baking dish and spread it out evenly

Make the Crisp Topping:

In another bowl stir together the rolled oats flour brown sugar melted butter salt and cinnamon Mix with clean hands or a fork until the mixture looks like damp sand and sticks together in small clumps This is key for the best crumbly topping

Assemble the Crisp:

Scatter the oat topping over the prepared fruit Spread it out so the fruit is fully covered and press down very gently for even baking

Bake the Crisp:

Slide the dish into the oven and bake for thirty to thirty five minutes The topping should be golden and you want to see fruit juices bubbling up at the edges If the top browns too fast tent with foil to avoid burning

Serve and Enjoy:

Take the crisp out of the oven and let it cool for at least ten minutes This helps the juices set Scoop into bowls and enjoy warm A scoop of vanilla ice cream on top is always a family favorite

Good to Know

• High in fiber and vitamin C thanks to pears and cranberries
• Freezes and reheats wonderfully for make ahead ease
• Works just as well with gluten free flour or vegan butter for dietary needs

The tartness of cranberries is my personal favorite touch in this dish My grandmother used to add an extra handful for a brighter flavor and those little bursts are always the best surprise in every bite

Keeping It Fresh

Store leftovers tightly covered in the fridge Pear and cranberry crisp tastes great the next day and even cold If the topping loses some of its crunch just reheat uncovered in a low oven for a few minutes and it will perk right up

Easy Ingredient Swaps

• Swap apples or a mix of apples and pears for the filling if you wish
• Not cranberry season Dried cranberries work but use less since they are sweeter
• For a nutty crunch sprinkle chopped pecans or walnuts into the topping before baking

How to Serve It Right

This crisp is perfect warm right from the oven but it is just as good at room temperature Top it with vanilla ice cream whipped cream or even a dollop of Greek yogurt if you want something less sweet For parties I sometimes bake individual crisps in ramekins so everyone gets a bit of crispy edge

Behind the Dish

Fruit crisps are a classic in my family because they are easy forgiving and endlessly adaptable No matter what fruit is in season we always seem to find a way to turn it into a homey dessert My kids now love assembling the topping and sneaking tastes before it hits the oven

Recipe FAQs

→ Can I substitute frozen cranberries for fresh?

Yes, frozen cranberries work well—just thaw and drain them before use to avoid extra moisture.

→ How do I know when the crisp is finished baking?

The topping should be golden brown, and the fruit juices will bubble around the edges when it's ready.

→ Can I use apples instead of pears?

Apples can be substituted for pears, or you can use a mix of both for extra depth of flavor.

→ How should I store leftovers?

Cool completely, then cover and refrigerate for up to three days. Reheat before serving for best texture.

→ Is it necessary to peel the pears?

Peeled pears produce a softer texture, but leaving the skins on adds rustic charm and fiber—choose your preference.

→ What's a good topping for serving?

Vanilla ice cream or whipped cream both complement the warm fruit and spiced oat topping beautifully.