Ingredients
6 cups Bosc or Anjou pears, peeled and sliced
2 cups fresh or frozen cranberries
1/2 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon orange zest
1 cup old-fashioned rolled oats
1/2 cup almond meal
1/2 cup sliced almonds
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1/2 cup unsalted butter, cold and cubed
1/4 teaspoon salt
Instructions
Step 1: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
Step 2: In a large bowl, toss together the sliced pears, cranberries, granulated sugar, cornstarch, and orange zest until the fruit is evenly coated.
Step 3: In a medium bowl, combine the oats, almond meal, sliced almonds, brown sugar, cinnamon, and salt.
Step 4: Using a pastry blender or your fingers, work the cold butter into the oat mixture until it forms pea-sized crumbs.
Step 5: Transfer the fruit mixture to the baking dish and sprinkle the almond topping evenly over the top.
Step 6: Bake for 40-45 minutes until the topping is golden brown and the fruit is bubbling. Let cool for 15 minutes before serving.
Notes
Use firm pears like Bosc to ensure they hold their shape during baking. Serve warm with vanilla ice cream.
- Prep Time: PT20M
- Cook Time: PT45M
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 345 kcal
- Sugar: 28g
- Sodium: 85mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 30mg
Keywords: pear cranberry crisp with almond topping, autumn dessert, fruit crisp, cranberry recipe, almond topping
