I am a massive planner.

 

 

I plan early, and I plan often. I plan for every eventuality.

I come by planning naturally, and my family can be easily divided into planners and non-planners. To do lists are just one symptom of what I like to call ‘the planning gene’, and Saturdays are no exception. Let’s just say that my weekend to do lists are optimistic. The typical Saturday list goes something like this: clean the house, go grocery shopping, take the dog to the park, make bread, catch up on grading / other work, plus 10 other misc. tasks that need to be done around the house.

 

 

Some people might find it strange that I continue to make these lists since at the end of each weekend I have rarely crossed off more than a handful of items. To a non-planner, it might sound like I’m setting myself up to fail, but I honestly live for these lists. They give me structure and direction.  Over the last few years, I have learned a lot about myself, and one of the things I’ve learned is that I become distressed when I have nothing ‘to do’.

 

 

Of course, sometimes I completely blow off the list, and sit on my butt. Sometimes I work on something completely unrelated to the goals I lay out for myself. That’s OK. Sometimes the very best things happen, when you deviate from the plan. In fact, that’s how this crisp was born, and it is honestly one of the very best deserts I have ever made.

I was going to bring tiramisu to a potluck that I attended a couple weeks ago, but on a marathon shopping trip, I spotted the first fresh cranberries of the season. I was ecstatic, and threw a couple bags in the cart. 15 min. later I was still thinking about those cranberries, so I knew a change of plans was in order.

 

 

This crisp is perfect. The fruit filling has a rounded tartness from the cranberries that balances out the sweet crumble. And the crumble, oh my heavens, it is hands down the best crumble I’ve ever made (and I’ve made a ton of crumbles). I love the addition of the pecans, they add a toasty crunch that I didn’t even know was missing, but it definitely was. As you can see from the photos, I’ve made this recipe a couple times now. I’ve used both ripe pears and firm pears, and both worked well.

 

pear, apple, cranberry, pecan crisp

 

Pear, Cranberry, and Pecan Crisp

(Serves approximately 24)

Ingredients
7 cups cubed Apples and Pears
1 cup fresh Cranberries
1/4 cup Granulated Sugar
Juice of 1 Lemon

1 1/2 cups Rolled Oats
1 1/2 cups Flour
2 cups packed Brown Sugar
2 tsp. Cinnamon
Pinch of Salt
1 cup Unsalted Butter (or Margarine)
2 cups Pecans, coarsely chopped

Preheat oven to 375 degrees. Toss the fruit with the sugar and lemon juice and place in a 9 x 13” pan. In a large bowl, combine oats, flour, sugar, cinnamon, and salt. Melt the butter, pour it over the dry ingredients, and combine.  Stir in the chopped pecans, and then crumble the topping over the fruits. Bake at 375  for 30 min. when it is bubbling and beautiful. Let it cool for at least 15 min, and serve warm topped with vanilla iced cream.

 

Apple Pear Pecan Crisp

 

Yes. Deviating from the plan can be wonderful.

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5 Responses to Pear, Cranberry, and Pecan Crisp

  1. I’m a list person too. It makes me feel like I have some control over my life.
    Gorgeous pics!

  2. I am an obsessive list maker. It keeps my scatterbrained head in check. I feel like I can taste this crisp through your gorgeous photos!

  3. I’m a ridiculous planner too. And I’ve put this all over my to-do list. I love the fruit combination!

  4. Kristen says:

    It feels especially good crossing off an item on my list with a red pen! Your crisp looks heavenly!

  5. This sounds like such a delicious combination of flavors! I bet the tart fruits taste great with the sweet topping…

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