Cranberry Pear Crisp

Towards the beginning of the summer I made more of an effort to host our friends and neighbors for Shabbos meals. I was super organized about it, which almost completely relieved the stress.

One recipe I prepared this week was Cranberry Pear Crisp. I know it’s not the healthiest, but since we don’t have it every week I was OK with making it. Plus it was a great side dish to our turkey roast.

Of course I only wanted to make super easy recipes, so instead of peeling and slicing apples, I used canned pears. Similar taste with a fraction of the work. When I’m not able to find pears, I use crushed pineapple or pineapple tidbits.  Pineapple gives it a whole different taste, but many of our guests have enjoyed it as well.

This recipe also freezes well.  They key is to re-heat it uncovered.  If it stays covered the crisp part get soggy and mushy.  By uncovering it, the topping is able to crisp up again.

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Cranberry Pear Crisp

This recipe makes three 9-inch pans and freezes really well!  The key is to re-heat it uncovered.

Materials

Topping

  • 2 cups flour
  • 1.5 cups oats
  • 2 cups dark brown sugar
  • 2 sticks margarine
  • 2 tsp cinnamon

Filling

  • 3 cans whole berry cranberry sauce (14-15 oz ea)
  • 3 cans pears (28 oz ea)

Instructions

  • Preheat oven to 350
  • Mix all topping ingredients
  • Mix cranberries and pears and divide into 3 9-inch pans
  • Place topping on cranberry/pear mixture, dividing evenly among the 3 pans
  • Bake for 1 hour (uncovered)

Until next time,
Shaindy

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