Pear Raspberry Crisp Recipe
We grow our own luscious red raspberries and feast on them fresh and freeze them for winter. This recipe combines the berries with fresh pears and a crunchy cereal topping. —Fancheon Resler, Bluffton, Indiana
- 2 cups sliced peeled fresh pears
- 2 cups fresh or frozen raspberries
- 3/4 cup packed brown sugar, divided
- 1 teaspoon ground cinnamon, divided
- 1/2 cup King Arthur Unbleached All-Purpose Flour
- 3 tablespoons cold butter
- 1 cup cranberry almond whole grain cereal, lightly crushed
- Vanilla ice cream, optional
- In a large bowl, combine the pears, raspberries, 1/4 cup brown sugar and 1/2 teaspoon cinnamon. Spoon into a greased 9-in. pie plate.
- In a small bowl, combine the flour and remaining brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Stir in cereal. Sprinkle over fruit.
- Bake at 375° for 25-30 minutes or until filling is bubbly and topping is golden brown. Cool for 10 minutes. Serve with ice cream if desired. Yield: 6 servings.
Originally published as Raspberry Pear Crisp in Taste of Home October/November 2005, p29
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