There’s a new crumble in town!

We were having dinner guests last week and I was looking for something new to make for dessert.  Well, I found it!  This Pear and Cranberry Crisp (I call it crumble, because there is nothing crisp about it!) from The Pampererd Chef is soooo yummy!  The nice thing is that I had everything, besides the pears, I needed for this recipe right in my pantry.  I doubled the recipe and it turned out just fine.  This is a fresh take on the same old apple crisp.  A very welcome change!  I am guessing you could make up some of this filling and freeze it to use whenever your sweet tooth is calling!


2 Tablespoons thawed, frozen cranberry juice concentrate

1/2 Cup sweetened dried cranberries

2 medium pears

1 Tablespoon sugar


2 Tablespoons butter, melted

2 Tablespoons chopped almonds (I omitted)

1/3 Cup all-purpose flour

2 Tablespoons sugar

1/4 Teaspoon ground cinnamon

Thawed, frozen whipped topping or vanilla ice cream (optional)

Preheat oven to 375.  For filling, microwave juice concentrate in a small microwavable bowl on High for 15-25 seconds or until boiling.  Stir in cranberries, let stand 10 minutes to soften.

Meanwhile, core and slice pears.  Cut slices in half crosswise using a knife.  Combine cranberry mixture, pears and sugar; toss gently.  Spoon filling into a baking dish.

For topping, microwave butter in a microwavable bowl on High for 15-25 seconds or until melted.  Chop almonds.  Add almonds, flour, sugar and cinnamon; mix well.  Sprinkle topping evenly over filling.

Bake 30-32 minutes or until topping is golden brown.  Remove from oven, cool 15 minutes.  Serve with whipped topping or vanilla ice cream, if desired.

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