Towards the beginning of the summer I made more of an effort to host our friends and neighbors for Shabbos meals. I was super organized about it, which almost completely relieved the stress.
One recipe I prepared this week was Cranberry Pear Crisp. I know it’s not the healthiest, but since we don’t have it every week I was OK with making it. Plus it was a great side dish to our turkey roast.
Of course I only wanted to make super easy recipes, so instead of peeling and slicing apples, I used canned pears. Similar taste with a fraction of the work. When I’m not able to find pears, I use crushed pineapple or pineapple tidbits. Pineapple gives it a whole different taste, but many of our guests have enjoyed it as well.
This recipe also freezes well. They key is to re-heat it uncovered. If it stays covered the crisp part get soggy and mushy. By uncovering it, the topping is able to crisp up again.
Cranberry Pear Crisp
This recipe makes three 9-inch pans and freezes really well! The key is to re-heat it uncovered.
- 2 cups flour
- 1.5 cups oats
- 2 cups dark brown sugar
- 2 sticks margarine
- 2 tsp cinnamon
- 3 cans whole berry cranberry sauce (14-15 oz ea)
- 3 cans pears (28 oz ea)
Preheat oven to 350
Mix all topping ingredients
Mix cranberries and pears and divide into 3 9-inch pans
Place topping on cranberry/pear mixture, dividing evenly among the 3 pans
Bake for 1 hour (uncovered)
Until next time,