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If you want a lighter dessert for the holidays, this Pear Cranberry Crisp made with juicy pears, tart cranberries, and a golden oat-nut topping is perfect for Thanksgiving or any holiday dessert table. Naturally dairy-free and gluten-free!
Pear Cranberry Crisp
When pears are at their peak, they’re so sweet and juicy that you barely need to add any sugar to this cozy Pear Cranberry Crisp. Tart cranberries balance the sweetness, while a crunchy oat and nut topping bakes up golden and crisp. It fills your kitchen with the scent of cinnamon and spice, and since it’s naturally dairy-
free and gluten-free, it’s a thoughtful addition to the holiday table for guests with dietary restrictions. For more apple crisp varieties, make my apple crisp or my apple cranberry crisp.
Why This Recipe Works
This crisp isn’t my first recipe with pears and cranberries. I love this combo so much that I’ve made other fall favorites with these fruits, including this Cranberry Pear Sauce and Slow Cooker Cranberry Pear Butter. The pears’ sweetness and the cranberries’ tartness work beautifully together and taste just like fall.
- Easier than pie: Crisps take much less time to make than pies. No rolling out pie dough needed!
- Holiday worthy: Although it’s easy to make, it’s still an impressive warm fruit dessert for Thanksgiving or any holiday gathering.
- Make-ahead friendly: It reheats well, so if you’re planning to make it for the holidays, you can check it off your list before the big day.
- Healthier twist: Low in added sugar, high in fiber, and packed with various vitamins and minerals, like vitamins C and K, copper, and potassium from the pears and cranberries.
Ingredients You’ll Need
There are two sets of ingredients: the fruit filling and crisp topping. See exact measurements in the recipe card below:
Pear Crisp Filling
- Pears: You can use any type of pear, such as Bartlett, Bosc, or red pears. They should be ripe but not mushy, so they hold their shape. Peel them first, then dice.
- Cranberries provide a tart contrast to the sweet pears and a bright pop of color. Fresh or frozen will work.
- Orange Zest for a bright citrus flavor
- Honey for sweetness
- Cornstarch thickens the filling.
- Cinnamon for that warm fall spice
Crumble Topping
- Uncooked Quick Oats are the base for the topping. Double check that they are certified gluten-free if you or your family have a gluten intolerance.
- Monk Fruit Brown Sugar delivers sweetness with zero calories and net carbs. You can also use regular brown sugar.
- Oat Flour: If you prefer not to buy oat flour, you can blend oats in a blender or food processor to make your own.
- Coconut Oil keeps this crisp dairy-free. Melt it first in the microwave before adding it to the other ingredients.
- Chopped Pecans for crunch and protein
- Ground Flaxseed for a fiber boost
- Kosher Salt balances the sweetness and enhances the flavor.
How to Make Pear Cranberry Crisp
This easy pear cranberry crisp recipe is quick to prepare. Just combine the two sets of ingredients, pour into a pan, and bake! See the recipe card at the bottom for printable directions.
Combine the pear cranberry filling
Transfer to a baking dish
- Make the pear-cranberry filling by mixing the fruit with the remaining ingredients. Pour it into a 9×9-inch baking dish coated with cooking spray.
- Make the crumble topping by combining all the ingredients in a small bowl. Then, sprinkle it over the fruit.
- Bake the crisp for about an hour until it’s golden brown on top and the filling is bubbling. Let it sit for 10 minutes before serving so the filling can thicken.
Make the crisp topping
Spoon it over the fruit filling and bake
Variations
- Pears: Use apples, like Honeycrisp, Gala, or Fuji, or make my Apple Cranberry Crumble.
- Don’t like cranberries? Try it with raspberries or blackberries. You can also leave out the cranberries or do a mix of pears and apples.
- Vegan Crisp: Replace honey with maple syrup.
- Cornstarch Alternative: Substitute arrowroot.
- Switch up the spices: Add ginger, cardamom, or nutmeg, or swap cinnamon with pumpkin pie spice.
- Oats: Old-fashioned oats would also work. Check that they are certified gluten-free if you can’t eat gluten.
- Flour: Use almond flour instead of oat flour.
- Oil: You could use avocado oil, grapeseed oil, or even melted butter if you don’t need a dairy-free crisp.
- Nuts: Try it with walnuts or almonds.
- Repurpose leftovers for breakfast. Make a yogurt parfait by topping plain Greek yogurt with crisp.
Should I peel pears for crisp?
Peeling pears for a crisp is up to you. I prefer the softer texture without the skin. However, if you’re short on time, you can skip the step. Plus, the skin adds extra fiber.
Serving Suggestions
If you love the contrast of warm desserts with something cool on top, add a scoop of fat-free frozen yogurt or dairy-free vanilla ice cream before serving. Whipped coconut cream or yogurt whipped cream would also be delish. It’s the perfect sweet ending to a festive meal.
Storage
- Refrigerate the pear cranberry crisp for up to 3 days.
- Freeze it for up to 3 months, then thaw in the fridge before reheating.
- Reheat individual servings in the microwave until warm.
- Make-ahead tip: Bake the crisp as instructed. Let it cool on the counter, then cover with foil and refrigerate overnight. While the oven preheats, let the dish sit at room temperature. Then, bake at 300°F for about 20 minutes, or until heated through.
More Crisp Recipes You’ll Love
For more warm fruit desserts, check out these five delicious crisp recipes to satisfy your sweet tooth!
Prep: 30 minutes
Cook: 1 hour
Total: 1 hour 30 minutes
Yield: servings
Serving Size: 1 /8th of recipe
Cook Mode
Preheat oven to 325°F. Lightly spray a 9-inch-square baking dish or deep pie dish with cooking spray.
Combine pears and cranberries in a large bowl, add the orange zest, honey, cornstarch and cinnamon and pour it into the baking dish.
In another bowl, combine the crumble topping ingredients and sprinkle evenly over the fruit.
Bake uncovered, for about 60 minutes or until browned and bubbly. Serve warm
Last Step:
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Serving: 1 /8th of recipe, Calories: 196 kcal, Carbohydrates: 41 g, Protein: 2 g, Fat: 7 g, Saturated Fat: 3 g, Sodium: 37 mg, Fiber: 5.5 g, Sugar: 21.5 g
