Pear-Dried Cranberry Crisp

Vegetarian
Health score
2%
Pear-Dried Cranberry Crisp
55 min.
6
498kcal

Suggestions


Indulge in the delightful flavors of our Pear-Dried Cranberry Crisp, a perfect dessert that beautifully combines the sweetness of ripe pears with the tartness of dried cranberries. This vegetarian treat is not only a feast for the taste buds but also a visual delight, making it an ideal choice for gatherings or a cozy night in. With a warm, golden topping that contrasts perfectly with the juicy fruit beneath, this crisp is sure to impress your family and friends.

Ready in just 55 minutes, this recipe is simple enough for novice bakers yet sophisticated enough to satisfy seasoned dessert lovers. The aromatic blend of cinnamon and ginger adds a warm, inviting scent to your kitchen, while the old-fashioned oats provide a satisfying crunch that complements the tender fruit. Each serving is a comforting embrace, with a caloric count of 498 kcal, making it a guilt-free indulgence.

Whether you’re celebrating a special occasion or simply treating yourself after a long day, this Pear-Dried Cranberry Crisp is the perfect way to end your meal. Serve it warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream, and watch as it becomes a favorite in your dessert repertoire. Get ready to savor every bite of this deliciously wholesome dessert!

Ingredients

  • 1.3 teaspoons cinnamon 
  • 0.7 cup t brown sugar dark packed
  • cup cranberries dried
  • 0.5 cup flour all-purpose
  • tablespoons flour all-purpose
  • 0.5 teaspoon ground ginger 
  • tablespoon juice of lemon 
  • 0.5 cup oats instant (not )
  • pounds pears cored ripe peeled thinly sliced
  • 0.5 teaspoon salt 
  • pinch salt 
  • tablespoons butter unsalted cold cut into pieces (1 stick)

Equipment

  • food processor
  • bowl
  • frying pan
  • baking sheet
  • oven
  • wire rack
  • baking pan
  • aluminum foil

Directions

  1. Preheat oven to 400F; mist an 11-by-7-inch baking pan with cooking spray. Line a large rimmed baking sheet with foil.
  2. Make topping: In a food processor, pulse first six ingredients.
  3. Add butter; pulse until mixture resembles coarse meal.
  4. Make filling: In a bowl, toss together all filling ingredients.
  5. Transfer to pan; spread evenly.
  6. Sprinkle topping mixture over fruit.
  7. Place pan on baking sheet and bake until top is golden, about 35 minutes.
  8. Remove pan and cool on a wire rack for 20 minutes before serving.

Nutrition Facts

Calories498kcal
Protein2.62%
Fat27.9%
Carbs69.48%

Properties

Glycemic Index
38.63
Glycemic Load
19.47
Inflammation Score
-5
Nutrition Score
10.155652175779%

Flavonoids

Cyanidin
4.79mg
Delphinidin
0.02mg
Catechin
0.61mg
Epigallocatechin
1.34mg
Epicatechin
8.53mg
Epicatechin 3-gallate
0.05mg
Epigallocatechin 3-gallate
0.39mg
Eriodictyol
0.12mg
Hesperetin
0.36mg
Naringenin
0.03mg
Isorhamnetin
0.68mg
Myricetin
0.49mg
Quercetin
2.82mg

Nutrients percent of daily need

Calories:497.54kcal
24.88%
Fat:16.28g
25.04%
Saturated Fat:9.76g
61%
Carbohydrates:91.2g
30.4%
Net Carbohydrates:81.79g
29.74%
Sugar:60.68g
67.43%
Cholesterol:40.13mg
13.38%
Sodium:213.23mg
9.27%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.43g
6.87%
Fiber:9.42g
37.67%
Manganese:0.65mg
32.49%
Copper:0.26mg
13.14%
Vitamin C:10.78mg
13.06%
Vitamin K:13.13µg
12.5%
Vitamin B1:0.17mg
11.59%
Folate:45.31µg
11.33%
Selenium:7.69µg
10.99%
Vitamin A:524.61IU
10.49%
Potassium:356.2mg
10.18%
Iron:1.68mg
9.33%
Vitamin B2:0.15mg
8.96%
Magnesium:32.46mg
8.11%
Vitamin E:1.18mg
7.87%
Phosphorus:78.04mg
7.8%
Vitamin B3:1.45mg
7.23%
Calcium:57.28mg
5.73%
Vitamin B6:0.1mg
4.99%
Zinc:0.63mg
4.21%
Vitamin B5:0.35mg
3.51%
Vitamin D:0.28µg
1.87%
Source:My Recipes