Cranberry Pear Crisp with Almonds & Ginger
Recipe type: Dessert, Baked Goods, Crisp/Cobbler
Cuisine: American, Fall, Winter
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
I love the combination of ginger and pear. The cranberries provide a touch of tartness and the almond paste that gets crumbled into the topping takes this simple dessert to the next level.
  • For the Crisp Topping:
  • ½ c. All-Purpose Flour
  • ½ c. Old Fashioned Rolled Oats
  • ¼ c. Brown Sugar
  • 1 tsp. Ground Ginger
  • ¼ tsp. Nutmeg
  • ¼ tsp. Salt
  • 4 Tbsp. Unsalted Butter, cut in small cubes
  • 4 oz. Almond Paste
  • ¾ c. Sliced Almonds
  • For the Fruit:
  • 6 medium Pears, peeled and sliced
  • 1 c. fresh Cranberries
  • ⅓ c. Sugar
  • zest of ½ Lemon
  • 1 Tbsp. fresh Lemon Juice
  • 1 in. piece fresh Ginger Root, grated
  1. Preheat oven to 375°.
  2. In a medium bowl, whisk together flour, oatmeal, brown sugar, ground ginger, nutmeg, and salt. Cut in the butter using a pastry blender, your fingertips, or a food processor until the mixture looks like coarse sand. Crumble in the almond paste (this can be left in larger pieces) and stir in the sliced almonds. Set aside.
  3. In a large bowl, combine the sliced pears, cranberries, sugar, lemon juice and zest, and grated ginger root. Toss together until everything is well combined.
  4. Transfer the fruit mixture into a deep pie pan or an 8 in. x 8 in. baking dish. Evenly top with the flour and oat mixture. Bake until the fruit is bubbling and has begun to collapse and the topping is golden brown, 40-45 minutes. Allow to cool for 10-15 minutes before serving. Serve with whipped cream, crème fraîche, or ice cream.
Recipe by strawberryplum at