Don’t be afraid of pears. They are delightful in the utmost sense. That’s why we made a crisp with them. Not only a crisp, but a healthy crisp. The healthy part actually happened on accident but turned out rather nicely. It became our Sunday dinner dessert.
I started out using Pioneer Woman’s Pear Crisp, but you know I can’t follow a recipe. So this Pear-Cranberry Crisp is the result. And because I was dumping and pouring, it has to be a non-recipe.
I know this isn’t the greatest picture. I’m still learning about food photography. And sad to say, Pear-Cranberry Crisp isn’t the prettiest food in the world to begin with.
What you’ll need:
Walnuts or Pecans
Start with 4-5 pears, a cup or two of cranberries, and a greased 9×9″ baking dish. Peel the pears (optional, as you can see from the picture), then dice them or slice them, whatever you prefer. Throw them in the pan, add some cranberries, and just do what looks right. =) Now for the thickener. Mix about 1 T. cornstarch with 1/4 cup apple juice, then pour it over the pears. Drizzle in some honey. Sprinkle in some salt and cinnamon to taste.
Yay! The pears are all done! Set the pan aside and get out a bowl for the crispy topping. Measure out 1 to 1 1/2 cups flour, a couple cups of oats, and around 1/2 cup nuts. Mix it together and don’t forget to add more cinnamon! Now cut in 1/4 to 1/3 cup melted butter and some more honey. (Hint: the honey mixes easier if you heat it in the microwave first.) Taste it. A little dry? Add some more honey or butter. A little sticky? Add some more flour or oats.
When your crispy topping is perfected, sprinkle it atop the patiently waiting pears and cranberries. Stick it in an oven preheated to 350 degrees, and bake for about 30 minutes, or until bubbly. It’ll be best when it’s warm, and to make it even better, top it with whipped cream or a little vanilla ice cream.