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.

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.

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. 

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

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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. 

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