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Pear Raspberry Crisp

 Pear Raspberry Crisp
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
6 ServingsPrep: 15 min. Bake: 25 min. + cooling


  • 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 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.
Nutritional Facts: 1 serving (1 each) equals 282 calories, 7 g fat (4 g saturated fat), 15 mg cholesterol, 102 mg sodium, 55 g carbohydrate, 5 g fiber, 2 g protein.