Pear & Cranberry Crisp

A little bit tart. A little bit sweet. A whole lotta delicious.

  • Prep time: 25 minutes
  • Baking time: 55 minutes
  • Makes: 10 Servings
  • Freezing: Not recommended
2 cups (500 mL) Robin Hood® Oats
¾ cup (175 mL) SUGAR IN THE RAW® Natural Turbinado Sugar
½ cup (125 mL) Robin Hood Original All Purpose Flour
½ cup (125 mL) chopped pecans (optional)
1 tsp (5 mL) cinnamon
¼ tsp (1 mL) salt
¾ cup (175 mL) butter, melted
¾ cup (175 mL) STEVIA IN THE RAW® Sweetener Baker’s Bag
2 tbsp (10 mL) Robin Hood Original All Purpose Flour
1 tsp (5 mL) cinnamon
¼ tsp (1 mL) salt
4 lb (2 kg) ripe pears, peeled, cored and cut into 1” (2.5 cm) cubes (about 6 cups/1.5 L)
1 cup (250 mL) fresh or frozen cranberries
1 cup (250 mL) dried cranberries
1Preheat oven to 350°F (180°C).
2TOPPING: Combine topping ingredients in a medium bowl. Reserve.
3FILLING: Mix sweetener, flour, cinnamon and salt in a large bowl. Add pears and cranberries to sweetener mixture. Toss well to coat fruit. Place in a 9” x 13” (23 cm x 33 cm) baking dish. Sprinkle with reserved topping mixture.
4Bake in preheated oven, 50-55 minutes until topping is golden brown and fruit mixture is bubbling. Serve warm or at room temperature.
1 To ripen pears quickly, place in a brown paper bag with an apple or a banana and leave at room temperature.
2 Replace the pecans with your favourite nuts or any nuts you may have on hand.
3 Pair this delicious recipe with a rich, dark roasted, full-bodied cup of Folgers® Gourmet Supreme™ Coffee for a mid-afternoon treat.