Serious Eats: Recipes

Sunday Brunch: Pear Cranberry Crisp

[Photo: Robin Bellinger]

I have to admit that this pear cranberry crisp was supposed to be one of our Thanksgiving desserts, but after baking two pies I recovered from my ambitious-first-time-hostess syndrome and decided the crisp could wait a few days. A fragrant, indulgent weekend lunch it was, then, and will be again if I have any say in the matter.

I used a mix of Bosc, Comice, and Bartlett pears. Use a fresh fruit dessert to enliven a brunch of leftovers, bake it in ramekins to serve as part of a fancier meal, or dish it up with nothing but thick, unsweetened crème fraîche or lightly sweetened whipped cream—all but the most health-conscious breakfasters will fall upon it happily.

Printed from

© Serious Eats