Pear Cranberry Crisp

Dessert & Baking
Written By ANNA Test Kitchen

Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski

Summer fruits take centre stage in this easy dessert. We love the pop of tartness added by the cranberries; the brown sugar, oat and butter topping is classic and always delicious.

This recipe also works well with nectarines, plums, apples, rhubarb, or any other fruit, depending on the season.

Ingredients

1 cup large flake oats

3/4 cup all-purpose flour

1/2 cup brown sugar, packed

1/4 cup sugar

1/2 teaspoon salt

1/2 cup butter, melted

4 pounds pears, peeled, cored and sliced

1 cup fresh or frozen cranberries

1 teaspoon cinnamon

Juice of 1/2 lemon (about 1 ½ tablespoons)

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Preparation

Preheat oven to 350°F. In large bowl mix together oats, flour, brown sugar, sugar and salt. Stir in melted butter. Mix well to combine. In 9x13-inch pan toss pears, cranberries, cinnamon and lemon juice. Top with oat mixture. Bake for 1 hour 15 minutes. Serve warm or at room temperature. 

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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