Pear-Cranberry Crisp
Ingredients
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 in this recipe, this desert is gluten free.
1 cup
water
⅓ cup
sugar
½ cup
dried cranberries
1" piece
peeled fresh ginger, cut into ¼" thick slices
1 tsp.
freshly grated orange zest
6
Bosc pears, peeled, cored and cut into ½" thick slices
2 tsp.
Kowalski's Freshly Squeezed Lemon Juice (from the Produce Department)
¾ cup
flour, divided
⅓ cup plus ½ cup
brown sugar, divided
- cooking spray, for preparing the baking dish
¾ cup
regular oats
¼ tsp.
ground nutmeg
¼ tsp.
cinnamon
½ cup
Kowalski's Salted Butter, cold, diced
Directions
- In a medium saucepan, combine water and white sugar over medium-high heat; 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.). When done, remove cranberry mixture from heat and set aside; discard ginger.
- Preheat oven to 400°. Meanwhile, in a large mixing bowl, toss pears with lemon juice.
- In a small mixing bowl, whisk ¼ cup flour with ⅓ cup brown sugar.
- Sprinkle flour mixture over pears; toss to coat.
- Stir in cranberry mixture.
- Spray an 8" or 9" square glass baking dish with cooking spray. Pour pear-cranberry mixture into prepared dish; set aside.
- In a medium mixing bowl, combine remaining flour and brown sugar with oats, nutmeg and cinnamon; using a pastry cutter, cut butter into oat mixture to make a coarse meal.
- Sprinkle oat topping over pear-cranberry mixture; bake in preheated oven until bubbly and dark golden-brown (about 45 min.).
- Cool on a wire rack for about 1 hr. before serving.
