An easy crisp, especially use of fall fruits, but much too sweet. I used not very sweet, native North Carolina pears su I thought best not to reduce the amount of sugar. Next time, I will half it. Also, I used a sweet red wine to soak the cranberries.
Apple, Pear & Dried Cranberry Crisp
From EatingWell: November/December 2011
Apples, pears and dried cranberries fill this holiday crisp. It has all the fruit flavor and sweet streusel topping that you get in a pie, but without the need to fuss with a crust.
4 Reviews for Apple, Pear & Dried Cranberry Crisp
Make sure to soak the cranberries overnight so they are plump and extra flavorful. I doubled the crust by 1/2. It was perfect! Serve warm with vanilla ice cream and it will be a hit! Definitely one of the best desserts I've ever made.
i would up the 1/2 cup of sweet wine to a cup to soak the cranberries in...and cut the oats down by a 1/2 of cup...this is a great crisp and I will make it again with these small changes.
We made a "double" recipe, and I think the apples and pears were large, not medium, so it made three. Everybody loved it, and the leftovers are disappearing quickly.