Pear, Cranberry, And Candied Ginger Crisps

(adapted from Baked and The Craft of Baking)

Makes 4



2 pears, peeled, cored, and diced (I used 1 Bosc and 1 Starkrimson)

1 cup fresh or frozen cranberries

2 tablespoons granulated sugar

1 tablespoon flour


4 tablespoons cold unsalted butter, cut in small pieces

1/4 cup flour

1/4 cup old-fashioned oats

2 tablespoons dark brown sugar

1/4 cup granulated sugar

1/4 cup walnuts, toasted and chopped

1 tablespoon ginger mini chips (or chopped candied ginger)

Melted bittersweet chocolate for drizzling (optional)


Preheat oven to 350 degrees.

For the filling: In a medium bowl, mix together pears and cranberries.

Stir in sugar and flour. Set aside while making topping.

For the topping: In a medium bowl, toss flour and butter together using a wooden spoon.

Once butter is coated with flour, work oats and sugars in with your fingers.

Once mixture starts to clump together, work in the walnuts and ginger.

Place four 10-ounce ramekins on a baking sheet. Divide the fruit evenly among the ramekins.

Then sprinkle the topping evenly over the fruit.

Bake crisps for 25 to 30 minutes, rotating halfway through, until fruit is tender, juices are bubbling and fragrant, and topping is golden brown.

Let cool 15 minutes.

Drizzle with melted chocolate, if desired, and serve.

-Delicious Dishings