Pear-Cranberry Crisp

Serves 8
  • 1 cup water
  • 1/3 cup sugar
  • 1/2 cup dried cranberries
  • 1" piece peeled fresh ginger, cut into 1/4" thick slices
  • 1 tsp. freshly grated orange zest
  • 6 peeled Bosc pears, cored and cut into 1/2" thick slices
  • 2 tsp. freshly squeezed lemon juice
  • 3/4 cup flour, divided*
  • 1/3 cup plus 1/2 cup brown sugar, divided
  • 3/4 cup regular oats*
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. cinnamon
  • 1/2 cup salted butter, cold, diced

  • *A note about gluten: When prepared with Bob's Red Mill Gluten Free All Purpose Baking Flour and Bob’s Red Mill Gluten Free Rolled Oats instead of the flour and oats called for above, this recipe is gluten free.


In a medium saucepan over medium-high heat, combine water and sugar; bring to a boil. Add cranberries, ginger and orange zest; cook and stir until sugar dissolves. Reduce heat to low; simmer until liquid is reduced to 2 tbsp. (about 15 min.). Remove from heat; discard ginger. Place pears in a large mixing bowl; toss with lemon juice. In a small mixing bowl, whisk 1/4 cup flour with 1/3 cup brown sugar. Sprinkle flour mixture over pears; toss to coat. Stir in cranberry mixture; pour into a 8" or 9" square glass baking dish sprayed lightly with cooking spray. In a separate medium bowl, combine remaining flour and brown sugar with oats, nutmeg and cinnamon. Using a pastry cutter, cut butter into oatmeal mixture to make a coarse meal; sprinkle topping over fruit. Bake in a preheated 400° oven until bubbly and dark golden-brown (about 45 min.). Cool on a wire rack about 1 hr. before serving.