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Pear-Cranberry Crisp


  • 1 medium orange
  • 4 pears, peeled and thinly sliced
  • 1 cup fresh cranberries
  • 3/4 cup sugar
  • 5 Tbsp. flour, divided
  • Ad
  • 1/2 tsp. cinnamon
  • 1/4 cup packed brown sugar
  • 1/4 cup cold butter or margarine
  • 1 cup chopped pecans
  • 3/4 cup rolled oats


Preheat oven to 350 degrees F. Grate enough peel from orange to measure 1 tsp. and squeeze enough juice to measure 1/4 cup In large bowl, combine orange juice, pears, cranberries and sugar. Add 2 Tbsp. of the flour and cinnamon; toss to coat.

Place in greased 8 or 9 inch square baking dish. In medium bowl, combine orange peel, the remaining 3 Tbsp. flour and brown sugar. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in pecans and oats. Sprinkle over fruit mixture. Bake 40-45 minutes or until golden brown.

By Robin from Washington, IA


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