Best 8 Snappy Pear And Cranberry Crumble Recipes

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The snappy pear and cranberry crumble is a delightful dessert dish that combines the flavors of sweet, juicy pears and tart cranberries with a crispy oat crumble topping. This classic dish is perfect for a cozy fall or winter evening, and can be easily prepared with fresh or frozen fruit. Whether you're a seasoned baker or just starting out, this recipe is sure to impress your family and friends with its delicious and comforting flavors.

Here are our top 8 tried and tested recipes!

CRANBERRY-PEAR CRUMBLE BARS



Cranberry-Pear Crumble Bars image

Sweet pears and tart cranberries pair perfectly in these treats, which are part bar cookie, and part fruit crisp. Here, both crust and crumble topping are made from the same almond flour-rolled oat mixture mixture, giving it a nutty flavor. Precooking the filling allows the fruit to soften and release some juices ahead of time so the bottom crust stays nice and crisp. The result is a chewy, fruity cookie that just as easily a perfect afternoon snack as it is a paired with some ice cream for dessert. Choose pears that are on the firm side of ripe: Comice and Anjou both work great.

Provided by Yossy Arefi

Categories     cookies and bars, dessert

Time 1h

Yield One 9x9-inch pan

Number Of Ingredients 14

1 pound/454 grams pears (2 large), ripe but firm
2 cups/200 grams fresh cranberries
1/2 cup/101 grams granulated sugar
2 tablespoons orange juice
1 teaspoon vanilla extract
1/2 teaspoon finely grated orange zest
1/2 teaspoon finely grated fresh ginger
2 cups/256 grams all-purpose flour
1 cup/220 grams light brown sugar, packed
1 cup/112 grams almond flour
1 cup/99 grams rolled oats
1 teaspoon kosher salt
1 cup/227 grams unsalted butter, melted and cooled
1/2 teaspoon almond extract

Steps:

  • Heat oven to 350 degrees and line a 9x9-inch baking dish with parchment paper.
  • Prepare filling: Peel, core and chop the pears into 1/2-inch pieces. You should have about 2 1/2 cups of chopped pears. Add pears, cranberries, sugar and orange juice to a heavy-bottomed skillet or saucepan. Bring the mixture to a boil and cook over medium-high heat, stirring occasionally until pears soften, cranberries burst, and juices are thickened and jammy, 7 to 10 minutes. Add vanilla, orange zest and fresh ginger and stir to combine. Remove from heat and let cool while you prepare the crust.
  • Prepare crust and crumble: In a large bowl, combine flour, brown sugar, almond flour, oats and salt. Stir to combine. Add butter and almond extract, and stir until crumbs are well moistened.
  • Reserve about 2 1/2 cups/360 grams of the mixture for the topping. Pour remaining crumbs into prepared dish and press them into an even layer. Bake the crust until golden, 10 to 15 minutes.
  • Spoon filling (it's O.K. if it's still warm) evenly over the hot crust, top with reserved crumbs, and return pan to oven. Bake until golden, 20 to 25 minutes. Let the bars cool slightly before cutting and serving.

PEAR CRANBERRY CRUMBLE



Pear Cranberry Crumble image

Our Test Kitchen cooks got creative with this crumble. Pears provide a tasty change of pace from apples and other fruits that are more commonly used in pies and desserts. Cranberries add color, and spiced-up oats top off this old-fashioned dessert with a yummy crunch.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6 servings.

Number Of Ingredients 12

1/2 cup unsweetened apple juice
1/3 cup dried cranberries
1/2 teaspoon vanilla extract
4 firm ripe pears, peeled, cored and cut into 12 slices
3 tablespoons sugar
1/3 cup quick-cooking oats
1/4 cup packed brown sugar
3 tablespoons all-purpose flour
3 tablespoons whole wheat flour
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons cold butter

Steps:

  • In a small bowl, combine the apple juice, cranberries and vanilla; let stand for 15 minutes. Arrange pear slices in an 11x7-in. baking dish coated with cooking spray. Sprinkle with sugar. Pour apple juice mixture over pears., In a bowl, combine the oats brown sugar, all-purpose flour, whole wheat flour, cinnamon and nutmeg. Cut in butter until crumbly. Sprinkle over pears. Bake, uncovered at 350° for 40-45 minutes or until pears are tender and tipping is golden brown. Serve warm.

Nutrition Facts : Calories 234 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 43mg sodium, Carbohydrate 49g carbohydrate, Fiber 4g fiber), Protein 2g protein.

PEAR CRANBERRY CRISP



Pear Cranberry Crisp image

This rosy winter crisp is bursting with pears and cranberries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 9

3 very ripe pears, peeled, cored, and cut into chunks
1 cup whole cranberries
1/4 cup maple syrup
2 tablespoons lemon juice
1/2 cup oatmeal
1/4 cup brown sugar
1 tablespoon flour
1 tablespoon butter
1/2 cup Enlightened Creme Fraiche, or vanilla frozen yogurt

Steps:

  • Preheat the oven to 400 degrees.
  • In a medium bowl, combine the pears, cranberries, maple syrup, and lemon juice and toss. Set aside.
  • In another bowl, combine the oatmeal, brown sugar, and flour. Cut in the butter until the consistency resembles coarse crumbs and the dough just barely holds together. Spoon the cranberry mixture into an 8 X 8-inch baking dish and spoon the dry mixture over it.
  • Bake for 10 minutes, or until the topping is brown and crisp. Reduce the heat to 350 degrees and bake for 20 to 25 minutes more, or until the fruit is bubbling. Serve with Enlightened Creme Fraiche or vanilla frozen yogurt.

PEAR CRANBERRY CRISP



Pear Cranberry Crisp image

"It's a pleasure to combine the tart cranberries we grow with sweet pears in this lovely crisp," reports Dot Angley of Carver, Massachusetts.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 6-8 servings.

Number Of Ingredients 15

6 cups sliced peeled pears
1 cup fresh or frozen cranberries
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
TOPPING:
1 cup all-purpose flour
2/3 cup packed brown sugar
1/2 cup old-fashioned oats
1/4 teaspoon salt
1/2 cup cold butter, cubed
Whipped cream and fresh mint, optional

Steps:

  • Combine the first eight ingredients; mix well. Pour into a greased 9-in. square baking pan. For topping, combine flour, brown sugar, oats and salt; cut in butter until crumbly. Sprinkle over fruit. Bake at 350° for 50-60 minutes or until pears are tender. Garnish with whipped cream and mint if desired.

Nutrition Facts : Calories 380 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 197mg sodium, Carbohydrate 68g carbohydrate (44g sugars, Fiber 5g fiber), Protein 3g protein.

PEAR-CRANBERRY CRUMBLE-CRISP



Pear-Cranberry Crumble-Crisp image

I created this to have a little bit healthier dessert and use some fresh pears I had. My family enjoyed it, and I wanted to post it before I forget! Make sure to use ripe, juicy pears. Great served with whipped cream or vanilla ice cream.

Provided by TexasToast R

Categories     Dessert

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

3 large pears, peeled and sliced
1/2 cup fresh cranberries
1 teaspoon cornstarch
1/8 cup packed brown sugar
1 teaspoon vanilla
1/2 cup whole wheat pastry flour
3/4 cup oats (old fashioned is good)
1/8 teaspoon salt
1/4-1/2 cup packed brown sugar
3 tablespoons butter, melted
1/2 teaspoon vanilla

Steps:

  • In a bowl, toss pears with cornstarch. Add in cranberries, vanilla and brown sugar and stir gently to coat pears. Pour into an 8x8 pan.
  • Mix dry ingredients for topping. Stir in melted butter and vanilla. Crumble over fruit mixture.
  • Cover with foil and bake at 350 degrees for 20 minutes. Uncover and bake for 15-20 minutes more or until topping is lightly golden and pears are tender. Serve warm with vanilla ice cream or whipped cream, if desired.

PEAR AND CRANBERRY CRISP



Pear and Cranberry Crisp image

A cool scoop of vanilla ice cream is the perfect accompaniment to this sweet crisp.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 45m

Number Of Ingredients 11

3/4 cup old-fashioned rolled oats (not quick-cooking)
1/3 cup plus 2 tablespoons packed light-brown sugar
1/4 cup all-purpose flour (spooned and leveled)
1/4 cup blanched almonds, chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon fine salt
5 tablespoons unsalted butter, room temperature
3 pounds pears, such as Bartlett or Anjou (about 6), cored, peeled, and cut into 1/2-inch pieces
1/4 cup finely chopped crystallized ginger (optional)
1 cup dried cranberries
2 tablespoons cornstarch

Steps:

  • Preheat oven to 400 degrees. In a medium bowl, combine oats, 1/3 cup brown sugar, flour, almonds, cinnamon, and salt. With your hands or a pastry cutter, work in butter until large clumps form.
  • In a large bowl, gently toss together pears, 2 tablespoons brown sugar, ginger (if using), cranberries, and cornstarch. Transfer to an 8-inch square baking dish and sprinkle with oat mixture.
  • Bake until juices are bubbling and topping is browned and crisp, 20 minutes. Let cool 10 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 392 g, Fat 13 g, Fiber 8 g, Protein 4 g, SaturatedFat 6 g

CRANBERRY-POACHED PEARS WITH WHIPPED CREAM AND SHORTBREAD CRUMBLES RECIPE BY TASTY



Cranberry-Poached Pears With Whipped Cream And Shortbread Crumbles Recipe by Tasty image

Here's what you need: apple juice, cranberry sauce, kosher salt, cinnamon stick, pears, heavy cream, granulated sugar, vanilla extract, shortbread cookies

Provided by Jordan Kenna

Categories     Desserts

Yield 6 servings

Number Of Ingredients 9

4 cups apple juice
15 oz cranberry sauce, 1 can
½ teaspoon kosher salt
1 cinnamon stick
3 pears, ripe but firm, peeled, halved, and cored
1 cup heavy cream, chilled
2 tablespoons granulated sugar
¼ teaspoon vanilla extract
12 shortbread cookies, store-bought

Steps:

  • In a blender, puree the apple juice, cranberry sauce, and salt until smooth.
  • Pour the juice into a 4-quart jumbo cooker, add the cinnamon stick, and bring to a simmer over medium heat.
  • Add the pears to the simmering juice, and cook, turning occasionally, until the pears are tender when pierced at the thickest part with a paring knife, 25-30 minutes.
  • Remove the pan from the heat and let the pears cool completely in liquid, about 1 hour, or refrigerate in liquid for up to 2 days.
  • In a large bowl, beat the heavy cream, sugar, and vanilla with an electric hand mixer until medium peaks form.
  • Divide the pear halves among 6 serving bowls and top each with a dollop of whipped cream and drizzle with some of the poaching liquid. Crumble 2 cookies over each bowl and serve.
  • Enjoy!

Nutrition Facts : Calories 511 calories, Carbohydrate 78 grams, Fat 25 grams, Fiber 3 grams, Protein 3 grams, Sugar 58 grams

PEAR AND CRANBERRY CRISP



Pear and Cranberry Crisp image

Categories     Dessert     Bake     Kid-Friendly     Quick & Easy     Cranberry     Pear     Winter     Bon Appétit     Small Plates

Yield Serves 6

Number Of Ingredients 13

Topping
1 cup unbleached all purpose flour
2/3 cup firmly packed golden brown sugar
1/2 cup old-fashioned oats
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
Filling
7 large firm ripe pears (about 3 1/2 pounds), peeled, cored, cut lengthwise into eighths
1 cup fresh or frozen cranberries
1/2 cup sugar
2 tablespoons unbleached all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Steps:

  • For topping:
  • Combine first 4 ingredients in medium bowl. Add butter and cut in using fingertips or pastry blender until mixture resembles coarse meal.
  • For filling:
  • Position rack in center of oven and preheat to 350°F. Butter 8-inch square baking dish with 2-inch-high sides. Toss all ingredients in bowl to combine well. Transfer to prepared dish.
  • Sprinkle topping evenly over filling. Set dish on baking sheet and transfer to oven. Bake until topping is golden and juices bubble thickly, about 1 hour. Cool at least 20 minutes before serving.

Tips:

  • For a crispy crumble topping, use a combination of oats, flour, butter, and brown sugar. You can also add nuts or seeds for extra flavor.
  • If you don't have any cranberries, you can substitute another dried fruit, such as raisins, cherries, or blueberries.
  • To make the crumble topping ahead of time, simply mix all of the ingredients together and store in an airtight container in the refrigerator for up to 3 days.
  • If you want to make the crumble even more decadent, you can add a scoop of vanilla ice cream or whipped cream on top.

Conclusion:

The pear and cranberry crumble is a delicious and easy-to-make dessert that is perfect for any occasion. With its sweet and tart filling and crispy crumble topping, this crumble is sure to be a hit with everyone who tries it. So next time you're looking for a dessert to impress your friends and family, give this pear and cranberry crumble a try.

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