Cranberry and Pear Crisp – A Detailed recipe cooking. 
Photo of the dish: Чарльз МэстерсTime: 1 hour. Difficulty: easy Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr cranberries (thaw if frozen)
- 1 tbsp. dried cranberries
- 1.5 tbsp. Sahara
- 2 tsp vanilla extract
- 3 hard pears (e.g. Bosc varieties), peeled and cut pieces a little over a centimeter
- 1/2 tsp ground cinnamon
- A pinch of allspice
- 1 tbsp. plus 2 tbsp. l premium wheat flour
- 1 tbsp. chopped pecans
- 1/4 Art. oat flakes oatmeal
- 1/4 tsp salt
- 110 gr. unsalted butter, melted
Recipes with similar ingredients: cranberries, dried cranberries, pears, Hercules flakes, pecans, vanilla extract, allspice, cinnamon, struzel
Recipe preparation:
- Preheat the oven to 190 ° C. Combine Fresh and Dried Cranberries in a large bowl. Add 1 tbsp. sugar, 3 tbsp. l water and vanilla mix. Crush lightly with a potato masher or fork to some berries burst. Add pears, cinnamon, allspice and 2 tbsp. l flour and mix. Put the filling in a 3 liter form for baking.
- Sprinkle: in a medium bowl, mix the remaining 1 Art. flour, pecans, oats, the remaining 1/2 tbsp. sugar and salt then mix with melted butter. With fingers form small lumps from the mixture and spread on top of stuffing.
- Bake until the filling begins to boil and sprinkle will turn golden brown in about 40 minutes. Serve Cranberry crisp warm or room temperature.
