Chef Susan Goss's Recipe: Pear and Cranberry Crisp With Oatmeal-Almond Streusel

November 13, 2012 (CHICAGO)

Serves 6

For the filling:
6 large Anjou pears, peel on, firm and ripe
1 cup cranberries (fresh or frozen)
1 tablespoon grated orange zest
¼ teaspoon cinnamon
1/3 cup granulated sugar, or as needed
2 tablespoons cornstarch

For the streusel:
½ cup flour
¾ cup rolled oats
2 tablespoons sugar
2 tablespoons packed dark brown sugar
6 tablespoons cold unsalted butter, cut into bits
½ cup roasted sliced almonds

Preheat the oven to 350°F.Wash, halve and core the pears. Cut into large dice and place in a bowl. Add the cranberries, orange zest, cinnamon, sugar and cornstarch. Spoon the fruit into an 8" by 2" oval baking dish, or an 8" by 8" cake pan.

In a medium bowl combine the flour, oats and sugars. Add the butter and toss with your fingers until mixture clumps into pea-sized pieces. Add the almonds and toss to combine. Sprinkle the topping over the fruit covering the fruit completely. Crisp may be wrapped and refrigerated overnight.

Place the dish on a baking sheet and bake until the topping is crisp and juices are bubbling, about 45 minutes. Remove from the oven and set on a rack to cool. Let crisp cool to room temperature before serving.

© Susan Goss and Drew Goss, all rights reserved

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