Pear & Cranberry Crisp | Recipes

Pear & Cranberry Crisp

(2) Ratings:
Prep Time:
Baking Time:
Makes:10 servings
Freezing:not recommended

Fresh pears and tart cranberries smothered in a sweet and crumbly topping. One tasty spoonful is all you need to fall in love.



2 cups 500 mL Robin Hood® Oats
¾ cup 175 mL SUGAR IN THE RAW® Natural Turbinado Sugar
½ cup 125 mL Robin Hood Original All Purpose Flour
½ cup 125 mL chopped pecans (optional)
1 tsp 5 mL cinnamon
¼ tsp 1 mL salt
¾ cup 175 mL butter, melted


¾ cup 175 mL STEVIA IN THE RAW® Sweetener Baker’s Bag
2 tbsp 10 mL Robin Hood Original All Purpose Flour
1 tsp 5 mL cinnamon
¼ tsp 1 mL salt
4 lb 2 kg ripe pears, peeled, cored and cut into 1” (2.5 cm) cubes (about 6 cups/1.5 L)
1 cup 250 mL fresh or frozen cranberries
1 cup 250 mL dried cranberries


  1. Preheat oven to 350°F (180°C).
  2. Topping: Combine topping ingredients in a medium bowl. Reserve.
  3. Filling: Mix sweetener, flour, cinnamon and salt in a large bowl. Add pears and cranberries to sweetener mixture. Toss well to coat fruit. Place in a 9” x 13” (23 cm x 33 cm) baking dish. Sprinkle with reserved topping mixture.
  4. Bake in preheated oven, 50-55 minutes until topping is golden brown and fruit mixture is bubbling. Serve warm or at room temperature.


  • To ripen pears quickly, place in a brown paper bag with an apple or a banana and leave at room temperature.
  • Replace the pecans with your favourite nuts or any nuts you may have on hand.
  • Pair this delicious recipe with a rich, dark roasted, full-bodied cup of Folgers® Gourmet Supreme™ Coffee for a mid-afternoon treat.

IN THE RAW™, SUGAR IN THE RAW® and STEVIA IN THE RAW® are trademarks of Cumberland Packing Corp., used under license.

Comments & Photos

Have a question or advice about this recipe? Share your baking ideas!