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Cranberry Pear Crisp Recipe

Cranberry Pear Crisp Recipe

I don’t recall just where I found it, but it’s been a family favorite for at least 20 years. A dollop of sweet, fat-free frozen yogurt tames the tartness of juicy cranberries. For variation, you could also substitute apples for the pears and blueberries or strawberries for the tangy cranberries. —Ruth Fox, Elmhurst, Illinois
TOTAL TIME: Prep: 20 min. Bake: 30 min. YIELD:8 servings


  • 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 butter, softened
  • 1/4 cup chopped walnuts
  • Low-fat vanilla frozen yogurt, optional


  • 1. Preheat oven to 375°. Place cranberries and pears in a large bowl. Mix sugar substitute, sugar, 1 teaspoon flour and cinnamon; toss with fruit. Transfer to an 8-in. square baking dish coated with cooking spray.
  • 2. In a small bowl, mix oats, brown sugar, butter and remaining flour until crumbly; stir in walnuts. Sprinkle over fruit.
  • 3. Bake, uncovered, until topping is golden brown and pears are tender, 30-35 minutes. Serve warm. If desired, top with frozen yogurt. Yield: 8 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.

Nutritional Facts

1 serving: 165 calories, 6g fat (2g saturated fat), 8mg cholesterol, 25mg sodium, 29g carbohydrate (17g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.

Reviews for Cranberry Pear Crisp

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cdunks User ID: 5988682 94476
Reviewed Oct. 4, 2011

"Delicious! Also great with blueberries"

tinybrush User ID: 3138246 67195
Reviewed Dec. 28, 2010

"A great combination of fruits. I don't use artificial sweeteners because I don't think they are healthy but I do use a natural sweetener that looks and tastes like sugar, xylitol. Since it metabolizes in the body independent from insulin, it does not cause blood sugar to elevate therefore safe for diabetics. It is not calorie-free but has 40% less calories and sugar and is good for your teeth and bones. I just substituted xylitol for all the sugar and sweetener. It was great!"

Maxine36 User ID: 2096193 162523
Reviewed Oct. 18, 2010

"We love this dessert. I have made it twice and have frozen pears and cranberries to make it this winter,"

lgard User ID: 2401350 75544
Reviewed Oct. 7, 2010

"Most definitely I will be making this again. Enjoyed by all in the family."

AngelaTherese User ID: 4978925 94474
Reviewed Oct. 7, 2010

"Mrs. Magoo, the recipe calls for sugar substitute equivalent to 1/2 cup sugar. So you could just use 1/2 cup sugar NOT in addition to the sugar substitute.


solemsh User ID: 3252840 94472
Reviewed Oct. 7, 2010

"I didn't have any sugar substitute handy so used all sugar. It was wonderful!! I usually don't put nuts in recipes but used them this time. I'm glad I did because it added a nice texture to the crisp. Kids aren't crazy about cranberries so I'll probably use a different fruit with the pears next time. But the adults loved it."

mrsmagoo96 User ID: 1489913 101464
Reviewed Oct. 2, 2010

"This receipt is very appealling. Is the sugar substitute merely a way of reducing caolries in this recipe? I would love to make it, but would like to know if you can use all sugar instead of sugar substitute and real sugar combined. I'm not convinced that these sugar substitutes are the healthiest alternative."

shamrockbanshee User ID: 2584273 148094
Reviewed Sep. 30, 2010

"i changed the recipie by using cranberry sauce and i also added a little cardomam to give it a little different taste. i also used a large can of pears with the juice drained off."

Have Your Cake & Lose Weight too User ID: 5038628 208580
Reviewed Sep. 30, 2010

"Thank you Ruth for a great recipe for us diabetics! I like lots of fruit in my desserts and this one seems loaded. I will use Splenda and skip the sugar in the fruit because I don't mind tartness. I will use corn starch so my husband who can't eat gluten can eat it. I will use dark brown sugar in the crisp because it has a great rich flavor. Kemps (from Cedarburg, WI) makes a great sugar free/fat free frozen yogurt for only 70 calories a half cup. I will use that. I never thought of combining pears and cranberries before. Wisconsin has great cranberry crops which are in season right now. Thank you, thank you for another wonderful recipe for those of us that live with dietary restrictions. Please keep them coming. When I don't have dessert for a while I am tempted to eat regular high sugar desserts which aren't good for me. These sort of desserts are keeping me satisfied and off of medications. Bless you, Linda Faust, Greendale, WI"

janetmsd User ID: 2175728 95227
Reviewed Sep. 30, 2010

"Our family does not do refined sugar or sugar substitutes so made this with 1/2 cup raw sugar with the fruit and raw sugar in topping then served it with a small amount of cream. Did not peel pears since peels seem to disintegrate in baking. The nutrition data would change but it was fabulous. I often combine pears and cranberries--they are a natural sweet/sour combo!"

joedebfry User ID: 265172 208579
Reviewed Sep. 30, 2010

"I've made this a few times; we really like it. I've always used apples instead of pears. I omit the nuts--personal preference."

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