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Recipe Detail Page
Pear and Cranberry Pecan Coconut Crisp
Holiday 2007
This is among the easiest scratch desserts, transportable and easily doubled (see tip). For jaunty good looks, seek out large unsweetened coconut flakes at health food stores. Enjoy any extra crisp for breakfast or serve as a brunch finale.
Serves 6 to 8
6 to 8 large pears, ripe but not mushy
1 cup (250 mL) fresh or frozen cranberries, each cut in half
2 tbsp (25 mL) granulated sugar
1 tbsp (15 mL) cornstarch
1 cup (250 mL) rolled oats (not instant)
½ cup (125 mL) all-purpose flour
½ cup (125 mL) brown sugar
½ tsp (2 mL) ground cinnamon
¼ cup (50 mL) butter, melted
½ cup (125 mL) unsweetened dried coconut flakes
½ cup (125 mL) pecans, coarsely chopped
1 cup (250 mL) whipping cream, softly whipped
1. Arrange rack below oven centre; preheat oven to 350°F (180°C).
2. Peel and core pears; cut into ½-inch (1-cm) chunks. Place in an unbuttered 8 x 8-inch (2 L) glass baking dish; mix in cranberries. Fruit should fill dish to top. Stir granulated sugar with cornstarch; mix into fruit and smooth top.
3. Stir oats with flour, brown sugar and cinnamon. Stir in butter so crumbs form and all is moistened; mix in coconut and pecans. Evenly spread over fruit.
4. Bake, uncovered, in centre of preheated oven for 40 to 45 minutes or until fruit filling is bubbling. Serve warm garnished with softly whipped cream and a whole pecan.
Tip:
A double recipe fits nicely into a 9 x 13-inch (3 L) dish; bake for 55 to 60 minutes.
Serves 6 to 8
