Some people think of fall as a time for baking all things pumpkin. Not me. No sir-ee. I have a few pumpkin recipes that may pop up here, but it’s really not my thing. What’s my thing? Apples. And Cranberries. Oh how I LOVE cranberries. LOVE.
I found this “healthy” (260 calories) recipe in Fitness Magazine and decided it was begging to be made. It’s easy and, if you have the confidence, can be tweaked with other fruits to suit your tastes. The original recipe called for dried cranberries (I only realized this after the fact) and I used fresh cranberries which worked wonderfully. The original recipe called for 1/4 cup whole-wheat pastry flour. Most people don’t have that, and many supermarkets don’t carry it. You can replace this with half cake flour and half all-purpose flour, which I have reflected in the recipe below.
Being the cranberry-lover that I am, next time I make this (and there will be a next time) I’ll probably double the amount of cranberries called for. You might want to do this too if you are as fanatic as I am.
Pear Cranberry Crisp
1/3 c cranberries
2 lb. firm pears (4-5 small pears), peeled, cored, and cut into 1-inch pieces
2 T maple syrup
1 T all-purpose flour
1/2 t vanilla extract
1/4 c sliced almonds
1/8 c cake flour
1/8 c all-purpose whole wheat flour
1/4 c brown sugar
3 T rolled oats
pinch ground nutmeg
small pinch salt
2 1/2 T unsalted butter, cubed and softened
Preheat oven to 350 F.
- Place cranberries in a bowl and cover them with boiling water, soaking for about 15 minutes to soften.
- Mix together topping ingredients except for butter. Add butter and combine either in food processor or with pastry cutter. Mixture will resemble granola when it’s done.
- Drain cranberries.
- In a 10-inch pie plate or baking dish, combine all filling ingredients, toss well.
- Sprinkle topping over the fruit.
- Bake about 1 hour, or until the topping is well browned. Serve warm.
Tastes great with homemade whipped cream or vanilla ice cream!