Ingredients
-
2
-
2
-
1
-
1/2
-
1/2
-
1/4
-
1/4
-
3
-
1
-
1/4
-
3/4
-
3/4
-
-
-
Directions
Cranberry Pear Crisp, This yummy fall recipe comes from the food section of the Oregonian newspaper It is written for fresh or frozen cranberries, not dried I have increased the amount of orange juice to 1/2 cup based on a review – I made the dish with the new, increased amount, and it was perfect Because it’s somewhat tart, I prefer serving with vanilla ice cream, but sweetened whipped cream is good, too , This is a delicious crisp I stirred one tablespoon of corn starch into the orange juice just to make sure the filling would thicken (probably not necessary, but it worked) I will be making this next cranberry season!, The flavor was very good, but I had too much juice and it was thin I had to take out the liquid and use corn starch to thicken it I did the recipe as written and used frozen berries The only thing I did different, was I prepped the berry/pear mix a head of time about an hour and I think the sugar made the fruit release too much juice before cooking
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Steps
|
1
Done
|
Preheat Oven to 350. |
|
2
Done
|
Lightly Grease a 1 1/2 Quart Casserole Dish. |
|
3
Done
|
Combine Fresh or Frozen Cranberries, Pears, Sugar, Orange Juice, Cinnamon, and Allspice or Mace; Mix Well. Spoon Into Prepared Dish. |
|
4
Done
|
in a Medium Bowl, Combine Brown Sugar, Flour, and Orange Peel; Cut in Butter Until Crumbly. Stir in Oatmeal and Nuts. Sprinkle Mixture Over Fruit. |
|
5
Done
|
Bake 50 Minutes, or Until Golden Brown. |
|
6
Done
|
Let Sit For a Few Minutes Until the Bubbling Stops. Serve With Vanilla Ice Cream or Whipped Cream! |
