From time to time I may share a referral to a product that I use and trust. I do earn income from qualifying purchases through an affiliate link. Rest assured this has no additional cost to you. I only recommend the best for your family, the same as I do for mine! Thank you for supporting Scratch Made Food! & DIY Homemade Household.

Monday, March 29, 2021

Pear and Cranberry Crumble

Late winter and early spring still call out for dessert! Make this delicious Pear and Cranberry Crumble from pantry ingredients. Perfect anytime, while we wait for the fresh crops of spring! Canned pears never tasted so good!

Pear and Cranberry Crumble is delicious and it also happens to be a great spur-of-the-moment dessert as well. With canned pears and dried cranberries readily available in your pantry, you can have a dessert in the oven in just a few minutes. Late winter and early spring seem to be the times when pantry ingredient recipes mean the most. 

Last year's crops are mostly eaten and the new year's crops are just starting out as little seeds in the ground. But having a few cans of quality commercially canned or home-canned fruit in your pantry, a fruit dessert like Pear and Cranberry Crumble is a real possibility!  I had my dish of dessert plain, but it goes without saying that any form of cream, (such as whipped, iced, or soured) would go ever so lovely on top!


I enjoy collecting recipes that are not only delicious but can be made anytime from a well-stocked pantry. Our pantry is fairly basic, so don't let the term "well-stocked" throw you. We currently have just the basics, but we are in the process of building up our pantry inventory. Our little home in the Bitterroots has a wonderful root cellar, making it easy to slowly add to our inventory. 

The cookbook author states that leftover Pear and Cranberry Crumble also makes a great breakfast, and I would have to agree! But then I have been known to have a slice of leftover pie for breakfast the next day along with my morning coffee...The dried cranberries cook up juicy and tender and the combined flavor of pears and cranberries is delicious together.  

Ingredients needed for this recipe:
  • canned pears
  • dried cranberries
  • cinnamon
  • nutmeg
  • sugar
  • apple cider vinegar
  • salt
  • butter
  • brown sugar
  • whole wheat flour
You will also need the following:
  • 9X6 baking dish
  • measuring cups
  • measuring spoons
  • kitchen knife
  • cutting board
  • pastry blender
  • medium-sized mixing bowl 
Now we are ready to begin!


Pear and Cranberry Crumble, fruit and a crumble topping baked together. Your family will love it!
Pear and Cranberry Crumble.

Pear and Cranberry Crumble
adapted from: One Bite Won't Kill You
375-degree oven

2 16-oz cans pear halves, drained and sliced lengthwise, or 1-quart home-canned pear halves
2 T sugar
1 t cinnamon
1/4 t nutmeg
1 t apple cider vinegar
1 c dried cranberries
dash salt

1 c whole wheat flour - used pastry grind flour
1 c brown sugar
1 stick (1/2 c) butter

Butter the baking dish, and set it aside. Open the pears, drain well, and cut the pears into thickish slices lengthwise. 

Combine the pear slices, sugar, cinnamon, nutmeg, vinegar, and the dried cranberries along with a dash of salt. 

Gently fold together, and place in the buttered 9X6 baking pan.

Pear and Cranberry Crumble, easy and delicious. You can make this from your own pantry ingredients.


To make the crumble, in a medium-sized mixing bowl combine the whole wheat flour, brown sugar, and butter. 

Mix together with the pastry cutter until crumbly. Alternately, you may use a food processor to mix the crumble mixture. 

Evenly distribute the crumble mixture over the top of the fruit mixture. 

Pear and Cranberry Crumble, ready to bake. Delicious plain or garnished with whipped cream!


Bake 40-45 minutes or until done in your oven.


Storage options for Pear and Cranberry Crumble. It doesn't last long enough to worry about storing the leftovers at my house! But for those that find they have leftovers, this will keep in the refrigerator for three or more days. If frozen expect some watering to happen upon thawing with the possibility of the crust becoming soggy. 

UPDATE:  For your convenience, a "copy and paste" version of Pear and Cranberry Crumble has been included below. 

Thanks for stopping by!

Hey you, don’t miss a post! Please consider following Scratch Made Food! & DIY Homemade Household. To follow by email, and/or by RSS feed, complete the application located on the right-hand side of the blog. Please Note, some posts may contain affiliate links, thank you for supporting Scratch Made Food! & DIY Homemade Household.

 
PS, friends, and family who love good food and household ideas might love us too! Tell them about us, and thanks for the referral!
 

You may also enjoy, Creative writing from the heart... stories of life, living, and family.

shared with:


Printable "copy and paste" version:

Pear and Cranberry Crumble
adapted from: One Bite Won't Kill You
375-degree oven

2 16-oz cans pear halves, drained and sliced lengthwise
2 T sugar
1 t cinnamon
1/4 t nutmeg
1 t apple cider vinegar
1 c dried cranberries
dash salt

1 c whole wheat flour - used pastry grind flour
1 c brown sugar
1 stick (1/2 c) butter

Butter the baking dish, and set it aside. Open the pears, drain well, and cut the pears into thickish slices lengthwise. 

Combine the pear slices, sugar, cinnamon, nutmeg, vinegar, and the dried cranberries along with a dash of salt. 

Gently fold together, and place in the buttered 9X6 baking pan.

To make the crumble, in a medium-sized mixing bowl combine the whole wheat flour, brown sugar, and butter. 

Mix together with the pastry cutter until crumbly. Alternately, you may use a food processor to mix the crumble mixture. 

Evenly distribute the crumble mixture over the top of the fruit mixture.

Bake 40-45 minutes or until done in your oven.

Storage options for Pear and Cranberry Crumble. It doesn't last long enough to worry about storing the leftovers at my house! But for those that find they have leftovers, this will keep in the refrigerator for three or more days. If frozen expect some watering to happen upon thawing with the possibility of the crust becoming soggy. 

~~~~ 


Would you like to comment?

  1. This sounds delicious. May I share the link to your page with my readers?

    ReplyDelete
  2. I think pears and cranberries make a wonderful combination. Thanks for sharing with us at the Homestead Blog Hop. Hope to see more this Wednesday!

    ReplyDelete

Comments always appreciated, at Scratch Made Food! Thank you for stopping by!