Pear Cranberry Crisps with Pecan Crumble Topping
This recipe was created by Marcia Kunde Mickelson and was featured in her latest book Kunde Style-Family, Food and Wine. The crumble features all the fall flavors we love—pears, pecans, cranberries and cinnamon. It serves 6-8 people which is perfect for a family holiday dinner. Pair it with Kunde Family Winery 1904 Dessert Cuvée.
5-6 Pears – Bosc, Anjou or both – peeled and cut into small pieces
2 tsp lemon zest
2 T lemon juice
1 1/4 cups fresh or frozen cranberries
1/2 tsp cinnamon
1-2 T maple syrup
Pinch of salt
3/4 cup flour
1/2 cup brown sugar
1 cup pecans
1 1/2 sticks butter – cut into small chunks
1 tsp cinnamon
1/4 tsp nutmeg
1 cup oatmeal
Prepare crumble topping first. Combine flour, brown sugar and pecans in food processor and pulse 2-3 times. Add butter and pulse 2-3 more times until incorporated into pea size pieces. Add cinnamon, nutmeg, oatmeal and pulse 1-2 more times. Transfer mixture to a bowl, cover and place in refrigerator until ready to use.
Preheat oven to 375 degrees. To prepare the filling, in a medium bowl combine the pears, lemon zest, lemon juice, cranberries, cinnamon, maple syrup and a pinch of salt. Fill 6 small oven proof ramekins with the pear/cranberry filling. Top with crisp topping and place ramekins on a sheet pan and bake for 25-35 minutes until topping is brown. Check after 25 minutes. If topping is browning too quickly, turn down heat to 350 degrees and continue cooking until pears are soft. Cool and serve with vanilla ice cream or whipped cream.