Wondrous Cranberry Pear Crisp Recipe

This cranberry pear crisp recipe is bursting with the flavors of autumn! The brown rice gives it a warm, nutty flavor that complements the tart filling nicely, perfect for the colder months.

How To Make Wondrous Cranberry Pear Crisp

  • 3 cups brown rice (cooked)
  • 2 cups pears (peeled, diced)
  • 1 cup cranberries (chopped)
  • 1/2 cup brown sugar (firmly packed, divided)
  • 1/3 cup flour (divided use)
  • 1/4 cup rolled oats
  • 3 tbsp butter (add 1 more tbsp if needed)
  • 1/4 cup pecans (chopped )
  • 1/4 cup coconut (flaked)

Making the filling

  1. Coat a 2-qt. baking dish coated with cooking spray.

  2. Combine rice, pears, cranberries, 1/3 cup sugar, and 2 tbsp flour. Place filling in the baking dish and set aside.

Making the topping

  1. Combine remaining flour and sugar with the oats in a bowl. Cut in the butter with a pastry blender until the mixture resembles a coarse meal.

  2. Blend in the pecans and coconut well. Sprinkle the crisp topping over the filling.

  3. Bake the crisp at 375°F for 25 minutes or until thoroughly heated. Serve warm.

If you are using a microwave oven:

  1. Use a microwave-proof baking dish. Cook on high for 4 to 5 minutes, rotating the dish once as it cooks.

  2. Let stand for 5 minutes before serving warm.

How To Make Wondrous Cranberry Pear Crisp

0 from 0 votes
Preparation: 15 mins
Cooking: 25 mins
Total: 40 mins
Serves:

Ingredients

  • 3 cups brown rice cooked
  • 2 cups pears peeled, diced
  • 1 cup cranberries chopped
  • 1/2 cup brown sugar firmly packed, divided
  • 1/3 cup flour divided use
  • 1/4 cup rolled oats
  • 3 tbsp butter add 1 more tbsp if needed
  • 1/4 cup pecans chopped
  • 1/4 cup coconut flaked

Instructions

Making the filling

  1. Coat a 2-qt. baking dish coated with cooking spray.

  2. Combine rice, pears, cranberries, 1/3 cup sugar, and 2 tbsp flour. Place filling in the baking dish and set aside.

Making the topping

  1. Combine remaining flour and sugar with the oats in a bowl. Cut in the butter with a pastry blender until the mixture resembles a coarse meal.

  2. Blend in the pecans and coconut well. Sprinkle the crisp topping over the filling.

  3. Bake the crisp at 375°F for 25 minutes or until thoroughly heated. Serve warm.

If you are using a microwave oven:

  1. Use a microwave-proof baking dish. Cook on high for 4 to 5 minutes, rotating the dish once as it cooks.

  2. Let stand for 5 minutes before serving warm.

Nutrition

  • Calcium: 36mg
  • Calories: 358kcal
  • Carbohydrates: 60g
  • Cholesterol: 15mg
  • Fat: 12g
  • Fiber: 6g
  • Iron: 1mg
  • Potassium: 234mg
  • Protein: 4g
  • Saturated Fat: 6g
  • Sodium: 9mg
  • Sugar: 24g
  • Vitamin A: 201IU
  • Vitamin C: 5mg
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