Recipe for Individual Pear Cranberry Crisps | Almanac.com

Individual Pear Cranberry Crisps

Photo Credit
Becky Luigart-Stayner
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Find this recipe and many more delicious treats in The Old Farmer’s Almanac Everyday Baking cookbook.


3 large, ripe pears
3/4 cup whole-berry cranberry sauce
3 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon all-purpose flour

Preheat the oven to 375°F. Butter four 1-cup individual dessert dishes or ramekins and place on a large baking sheet lined with parchment paper for easy cleanup (optional). Set aside.

For fruit: Peel, core, and slice the pears, cutting most of the slices in half or coarse chunks. Place in a large bowl and stir in the cranberry sauce, sugar, lemon juice, and flour. Divide the fruit evenly among the dessert dishes.


1/2 cup all-purpose flour
1/3 cup old-fashioned rolled oats
1/3 cup packed light-brown sugar
1/4 teaspoon cinnamon
big pinch of salt
1/4 cup (1/2 stick) cold, unsalted butter, cut into 1/4-inch pieces

For topping: Mix the flour, oats, brown sugar, cinnamon, and salt in a large bowl. Add the butter and rub it into the dry mixture with your fingers until you have uniform, buttery crumbs. Divide the mixture evenly between the cups, patting it down lightly on top of the fruit. Place the baking sheet with the dishes on the center oven rack and bake for 30 to 35 minutes, until the topping is golden brown and the fruit is bubbling. Cool on a rack for at least 15 minutes before serving.

About The Author

Ken Haedrich

Ken Haedrich is one of America’s leading baking authorities and a prolific writer—the author of 17 cookbooks and hundreds of magazine articles. Ken has received numerous accolades for his work and is the recipient of The Julia Child Cookbook Award. Read More from Ken Haedrich