Pear Crisp with Cranberries and Pecans

There is nothing fresher than a crisp when you’re using fruit that’s in season. Feel free to substitute or combine the pears with apples as well. I also love to use dried cranberries rather than raisins in this recipe. For a large crowd, double or even triple the recipe and use a 9- × 13-inch pan.

1. Preheat the oven to 350°F. Spray an 8-inch square baking pan with vegetable oil.

2. In a bowl, stir together the pears, sugar, cranberries, cornstarch, cinnamon and lemon juice. Place in the pan.

3. In another bowl, stir together the flour, sugar, oats, pecans, oil, water and cinnamon and mix until the mixture is crumbly. Sprinkle overtop the pears.

4. Place the pan in the centre of the oven and bake for 25 to 30 minutes or until the crisp is golden and pears are tender.

6 medium-size pears, peeled, cored and sliced into 1/2-inch chunks (about 7 cups)
1/2 cup brown sugar
1/3 cup dried cranberries
1 Tbsp cornstarch
1 tsp cinnamon powder
1 Tbsp lemon juice

3/4 cup all-purpose flour
3/4 cup brown sugar
3/4 cup large rolled oats
1/4 cup roasted chopped pecans
1/4 cup vegetable oil
2 Tbsp water
1/2 tsp cinnamon powder

Nutritional Analysis per Serving

Calories 225
Protein 2.1 g
Fat 5.2 g
Saturated Fat 0.4 g
Carbohydrates 43 g
Cholesterol 0 mg
Sodium 7 mg
Fiber 3.9 g

Prep Time: 15 minutes
Cook Time: 25 minutes

Make Ahead: Can be baked a day in advance and reheated in a 350°F oven for 10 minutes. Best served warm.

Serves 12