Description
Fall time calls for cozy, warm desserts like this pear cranberry caramel crisp with a dollop of ice cream on top. Naturally!
Ingredients
Scale
Pear Cranberry Filling:
- 5 Bartlett Pears, halved, cored and sliced in 1/3″ slices
- 1 cup Dried Cranberries
- 1/4 cup Caramel Sauce
- 1/4 tsp Salt
- 1/2 tsp Vanilla
- 2 Tbsp Cinnamon
- 1/8 tsp Nutmeg
Crumble Crisp Topping:
- 1 1/4 cup Oats
- 3/4 cup Flour
- 1/2 cup Brown Sugar
- 1/2 cup Butter, softened
- 1 Tbsp Cinnamon
Instructions
- Preheat oven to 350 degrees. In a large bowl, add the pears and cranberries. Sprinkle the remaining ingredients over the pears and cranberries and toss to coat and combine all ingredients. Pour the mixture into a oven safe baking dish.
- For the crumble crisp filling, fit a stand mixer with a paddle attachment.(This can also be done by hand in the mixing bowl you used for the pear cranberry filling – and a little elbow grease.)
- Add all ingredients to the bowl, and with the mixer on low, beat the ingredients together until large crumbles form. Remove from the stand and sprinkle the crumbles over the pear-cranberry mix in the baking dish.
- Place the dish in the oven and bake for 30-45 minutes, depending on the depth of the dish. If during baking the crumble is getting too brown, lightly tent with a piece of foil and continue baking until the fruit is tender and cooked through.
- Remove from the oven and allow to cool slightly prior to serving. Top with ice cream and additional caramel sauce for an a la mode dessert!