| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 20 min |
| Yield: | 12 servings |
Ingredients
- 1 stick (8 tablespoons) cold butter, cut into small pieces
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup pecans, chopped
- 1/4 cup rolled oats
- 3/4 cup all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon kosher salt
- 4 ripe pears, cored and diced
- 1 pound fresh or frozen cranberries
- 2 tablespoons cornstarch
- 2 tablespoons granulated sugar
- 1 teaspoon ground ginger
- 1 teaspoon orange zest
- Pinch kosher salt
- Butter or nonstick cooking spray, for the baking dish
- Pumpkin Spiced Whipped Cream, recipe follows, vanilla ice cream, Greek yogurt or coffee ice cream, for serving
- 1 cup heavy whipping cream, chilled
- 1/4 cup confectioners’ sugar
- 1 teaspoon pumpkin spice
- 1 teaspoon vanilla extract or bourbon
Instructions
- Preheat the oven to 375 degrees F.
- For the crumble topping: In a food processor, combine the diced butter, granulated sugar, brown sugar, pecans, oats, flour, pumpkin spice and salt. Pulse in short bursts of 3 to 5 seconds until the mixture resembles little pebbles. Or combine in a bowl and mix well, then work the mixture by hand to the desired texture. Reserve, chilled. (The mixture may be refrigerated for up to 2 weeks or frozen indefinitely.)
- For the filling: Combine the pears and cranberries in a large bowl and sprinkle the cornstarch, granulated sugar, ginger, orange zest and salt over the fruit. Mix well to combine.
- Lightly grease a 13-by-9-inch baking dish with butter or cooking spray. Transfer the fruit mixture to the baking dish and spread into an even layer. Scatter the crumble topping over the fruit, covering it completely. Bake until bubbling and browned on top, about 40 minutes. Rest 10 minutes before serving.
- Serve with Pumpkin Spiced Whipped Cream, vanilla ice cream or Greek yogurt. For a unique flavor twist, try coffee ice cream.
- In a large bowl, combine the whipping cream, sugar, pumpkin spice and vanilla extract or bourbon. Beat vigorously with a whisk or electric mixer until soft peaks form. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 314 |
| Total Fat | 19 g |
| Saturated Fat | 11 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 4 g |
| Sugar | 21 g |
| Protein | 2 g |
| Cholesterol | 52 mg |
| Sodium | 179 mg |
Reviews
Watching this episode now and I wish he would’ve mentioned what type of pears he used since there are about 4 to 5 different varieties.
My extended family loves this recipe – they’ve asked for it again this year. So yummy … tart and the whipped cream is the best. Thanks!
It has good flavor, my husband and son liked it except it is mouth puckering. Only 2 Tbsp of sugar for a pound of cranberries? They asked me to try again with more sugar so I’m going to use a 1/4 cup of sugar and see how it goes. I’ll try to remember to repost again.
Just alright. This is very tart, which makes sense, because there isn’t a lot of sugar in it. The pumpkin spice whipped cream didn’t add to it either. This probably needs ice cream to top it.
Great recipe- My crumble seemed a bit dry so I added a couple more tablespoons of butter then it was easy to clump up and drop on. I found when I baked it the topping seemed a little soft- but as it cooled it firmed up and got the great crunchy texture you want on the top. Really easy and not too sweet. Will absolutely make this again.
Thank you so much James for the recipe. Easy for someone who is new to baking. Should be a crowd pleaser for tomorrow’s work pot-luck.