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This recipe has been in our family for ages. Nobody knows for sure where it comes from, though I've heard it was ripped out of a magazine decades and decades ago. It's since been handwritten into several cookbooks and passed along to friends who begged for the recipe as they licked their plates clean. My mother's sister makes it every year for Thanksgiving, and we serve it warm alongside the turkey and other traditional staples. I've also served it as a dessert at holiday potlucks...and in the interest of full culinary disclosure, I've been known to eat it cold, straight out of the fridge the next morning.
We never make it before Thanksgiving, but once the seal has been broken, it comes out at every possible opportunity until Winter begins to fade into Spring. I hope you enjoy it as much as we do!
Cranberry Pear Crumble
Serves 8. Or so the recipe says. We have found that there is never enough.
Serves 8. Or so the recipe says. We have found that there is never enough.
This version of the recipe was originally posted at http://www.kimskitchensink.com
Ingredients:
1 pack (12 oz.) fresh cranberries
2 large, unpeeled pears, cored and sliced thin
1 cup (or slightly less) granulated sugar
1 tsp cinnamon
1/4 cup flour (to be divided - I don't measure it out at the beginning; it's easier to just dole out the tablespoons as the recipe calls for it. I guess just make sure you have 1/4 cup on hand.)
1/4 cup packed brown sugar
1/4 cup butter
3/4 cup regular oats
3/4 cup chopped pecans (the original recipe calls for walnuts, but my dad is allergic so we've always used pecans)
This recipe is very easily doubled. I highly recommend doubling it. You will want leftovers. And there may not be any.
What You Do (with pictures):
In a lightly greased 1 1/2 quart shallow baking dish (like an 8x8 brownie pan - use a 13x9 if you're doubling the recipe), mix well the cranberries, pears, granulated sugar, cinnamon, and 1 tbsp flour. Set aside. You can try using a spoon to mix - I always do - but you will end up using your hands - I always do. It's more fun, and honestly, it's easier.
cranberries, pears, sugar...it just feels festive
all the sugar has been dumped on. looks like snow.
mixed well!
closeup on the well-mixed fruit. so delicious.
In a medium bowl, mix remaining 3 tbs flour with brown sugar. With a pastry blender (or your fingers), cut in the butter until mixture resembles coarse crumbs. It's ok if the butter is melty first - makes it easier to "cut in." Stir in oats and nuts. Sprinkle evenly over fruit mixture. Again, I always start out with a spoon and end up with my fingers.
2 large, unpeeled pears, cored and sliced thin
1 cup (or slightly less) granulated sugar
1 tsp cinnamon
1/4 cup flour (to be divided - I don't measure it out at the beginning; it's easier to just dole out the tablespoons as the recipe calls for it. I guess just make sure you have 1/4 cup on hand.)
1/4 cup packed brown sugar
1/4 cup butter
3/4 cup regular oats
3/4 cup chopped pecans (the original recipe calls for walnuts, but my dad is allergic so we've always used pecans)
This recipe is very easily doubled. I highly recommend doubling it. You will want leftovers. And there may not be any.
What You Do (with pictures):
In a lightly greased 1 1/2 quart shallow baking dish (like an 8x8 brownie pan - use a 13x9 if you're doubling the recipe), mix well the cranberries, pears, granulated sugar, cinnamon, and 1 tbsp flour. Set aside. You can try using a spoon to mix - I always do - but you will end up using your hands - I always do. It's more fun, and honestly, it's easier.
cranberries, pears, sugar...it just feels festive
all the sugar has been dumped on. looks like snow.
mixed well!
closeup on the well-mixed fruit. so delicious.
