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Cranberry-Pear Crisp

Cathy Barber, Food Editor, The Dallas Morning News provided this recipe.

  • 3 c. cooked brown rice
  • 2 c. peeled and diced pears
  • 1 c. fresh or frozen chopped cranberries
  • 1/2 c. dark brown sugar, divided
  • 1/3 c. flour, divided
  • 1/4 c. rolled oats
  • 3 T. butter or margarine
  • 1/4 c. chopped pecans
  • 1/4 c. flaked coconutpeal slices (optional)

Combine rice, pears, and cranberries, 1/3 c. brown sugar, and 2 T. flour; place mixture in a well greased 2 quart baking dish, and set aside.

Combine remaining sugar, remaining flour, and oats in a small bowl. Cut in butter with a pastry blender until mixture resembles coarse meal. Add pecans and coconut; blend well. Sprinkle over rice mixture.

Bake, uncovered in a 375 degree oven for 25 minutes, or until thoroughly heated. Garnish with pear slices, if desired.

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