3 Ratings
Pear and Cranberry Crisp


  • 4 pears, peeled, cored and sliced
  • 1 cup fresh or frozen cranberries
  • ½ cup sugar
  • 1 tbsp cornstarch
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • 1 cup flour
  • 1 cup brown sugar
  • 1 teaspoon nutmeg
  • ½ cup butter


  1. Preheat oven to 350F. Lightly butter a 24cm Meyer pan. Toss the pears, cranberries, sugar, cornstarch, cinnamon, and ginger in a bowl and transfer to pan.
  2. In a separate bowl, whisk together the flour, sugar and nutmeg. Drizzle in the melted butter and stir until well blended. Toss the topping over the top of the pears and cranberry. Bake for an hour. Perfect for a dessert, special treat, or even breakfast.