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Easy Spiced Pear Cranberry Crisp: Best Crowd-Pleasing Dessert

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This spiced pear and cranberry crisp features tender pears and tart cranberries topped with a buttery oat crumble. It’s a comforting, crowd-pleasing dessert perfect for fall gatherings.

Ingredients

Scale
  • 6 medium ripe but firm Bosc or Anjou pears, peeled, cored, and sliced into 1/2-inch chunks (about 6 cups)
  • 2 cups fresh or frozen cranberries (if using frozen, no need to thaw)
  • 1/3 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 3/4 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 1/2 cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Position a rack in the center of the oven. Place a baking sheet on the lower rack to catch any drips.
  2. Prepare the pears: Peel the pears using a vegetable peeler. Cut each pear in half lengthwise, then use a melon baller or small spoon to scoop out the core and seeds. Cut each half into 1/2-inch chunks. You should have about 6 cups total.
  3. Make the fruit filling: In a large mixing bowl, combine the sliced pears, cranberries, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, ginger, cardamom, and salt. Stir gently with a wooden spoon until everything is evenly coated. Let it sit for 5 minutes while you make the topping.
  4. Make the crisp topping: In a medium mixing bowl, whisk together the flour, oats, brown sugar, cinnamon, and salt. Add the cold butter cubes. Using a pastry cutter, two forks, or your fingertips, work the butter into the dry ingredients until the mixture looks like coarse meal with some pea-sized butter pieces remaining. If you’re using nuts, stir them in now.
  5. Assemble the crisp: Pour the fruit filling into your 9×13-inch baking dish and spread it into an even layer. Sprinkle the topping evenly over the fruit, covering it completely. Don’t press it down.
  6. Bake: Place the dish on the baking sheet in the preheated oven. Bake for 40-45 minutes, until the fruit is bubbling around the edges and the topping is golden brown and crispy. If the topping is browning too quickly after 30 minutes, tent loosely with foil for the remaining time.
  7. Cool slightly before serving: Let the crisp cool on a wire rack for at least 15-20 minutes. This allows the filling to set up so it’s not too runny.

Notes

Don’t overmix the topping; leave pea-sized butter pieces for crispiness. Use firm pears to avoid mushiness. Let the crisp rest for 15-20 minutes after baking to allow the filling to set. Toast nuts before adding for deeper flavor. For a gluten-free version, use a 1:1 gluten-free flour blend and certified gluten-free oats. For a vegan option, use cold vegan butter or coconut oil.

Nutrition

Keywords: pear cranberry crisp, spiced pear crisp, fall dessert, fruit crisp, easy dessert, crowd-pleasing dessert

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