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    • 1 1/2 cups Cranberries
    • 4 Pears, peeled and cut into 3/4-inch pieces (6 cups), firm

    Breakfast Foods

    • 1 cup Rolled oats


    • 1 tbsp Lemon juice, fresh

    Baking & Spices

    • 1/4 cup Brown sugar, light
    • 1/4 tsp Cinnamon
    • 1/2 cup Flour
    • 1 Pinch Salt
    • 1/2 cup Sugar


    • 1/2 cup Butter


    • 1 Vanilla ice cream

    Cranberry-Pear Crisp Recipe - perfect for when cranberries are in season (October through December)

    • Jean

      Cranberry Pear Crisp Fresh cranberries are available from October through December. Ripe berries are deep red and very firm. Before using them, rinse in a bowl of cold water; discard any unripe ones that float to the top. From Martha Stewart

    • Stefanie H

      Martha Stewart Cranberry Pear crisp - and then there are the fall fruits.

    • Krista Loden

      Cranberry Pear Crisp! Best Thanksgiving dessert ever...

    • Alison Collins

      Pear Cranberry Crisp Recipe & Video | Martha Stewart

    • Starr McDowell

      Pear and Cranberry Bellini Recipe | Martha Stewart

    • Marla C.

      Cranberry - Pear Crisp - Martha Stewart Recipes.

    • Jessica Basham

      Martha Stewart's Cranberry & Pear Crisp recipe

    • Carissa Braun

      Cranberry-Pear Crisp Prep Time 20 minutes Total Time 1 hour 15 minutes Yield Serves 6 Ingredients 4 to 6 firm pears, peeled and cut into 3/4-inch pieces (6 cups) 1 tablespoon fresh lemon juice 1 1/2 cups cranberries 1/3 cup plus 1/4 cup sugar 1/2 cup flour 1/2 cup (1 stick) chilled butter 1/4 cup light-brown sugar 1/4 teaspoon cinnamon 1 cup rolled oats Pinch of salt Vanilla ice cream (optional) Directions Preheat oven to 400 degrees. In a large bowl, toss pears with lemon juice. Add cranberries and 1/3 cup sugar; toss well. Transfer to six 8-ounce ramekins (or a 3-quart baking dish). Sprinkle with topping (see below); bake until fruit is tender and topping is golden, about 25 minutes. Let cool at least 30 minutes before serving with vanilla ice cream, if desired. To make the Oatmeal Crisp Topping: Pulse flour with butter in a food processor until pea-size clumps form. Add remaining granulated sugar and the light-brown sugar, cinnamon, oats, and salt; pulse until large, moist clumps form, about 10 times.

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