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Cranberry Pear Crisp

 Cranberry Pear Crisp
A dollop of sweet, fat-free frozen yogurt tames the tartness of juicy cranberries in this treasured crisp recipe from Ruth Fox’s Elmhurst, Illinois kitchen. “I don’t recall just where I found it,” she says, “but it’s been a family favorite for at least 20 years.” TASTY TIP For simple variations, you could also substitute apples for the pears and blueberries or strawberries for the tangy cranber
8 ServingsPrep: 20 min. Bake: 30 min.


  • 1 package (12 ounces) fresh or frozen cranberries, thawed
  • 2 large pears, peeled and sliced
  • Sugar substitute equivalent to 1/2 cup sugar
  • 1/4 cup sugar
  • 6 teaspoons all-purpose flour, divided
  • 3/4 teaspoon ground cinnamon
  • 1/3 cup old-fashioned oats
  • 2 tablespoons brown sugar
  • 2 tablespoons cold butter
  • 1/4 cup chopped walnuts
  • 1 cup fat-free frozen vanilla yogurt


  • In a large bowl, combine cranberries and pears. Combine the sugar
  • substitute, sugar, 1 teaspoon flour and cinnamon; sprinkle over
  • cranberry mixture and toss to coat. Transfer to an 8-in. square
  • baking dish coated with cooking spray.
  • In a small bowl, combine the oats, brown sugar and remaining flour.
  • Cut in butter until crumbly; stir in walnuts. Sprinkle over
  • cranberry mixture.
  • Bake, uncovered, at 375° for 30-35 minutes or until topping is
  • golden brown and pears are tender. Serve warm with frozen yogurt.
  • Yield: 8 servings.

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Cranberry Pear Crisp (continued)

Nutritional Facts: 1 serving equals 187 calories, 6 g fat (2 g saturated fat), 8 mg cholesterol, 47 mg sodium, 33 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.