Got leftover cranberries? Yeah, me too. After cooking the entire Thanksgiving meal, I've got more leftovers and produce in my fridge than I ever thought possible. I halved a small recipe for pear cranberry crisp studded with chocolate chips to come up with a dessert for two version.
If you have a true surplus of cranberries, make my crockpot cranberry butter to enjoy all winter. I love these recipes so much that I recommend buying a few extra bags of fresh cranberries for storing in the freezer. They keep for several months frozen, and they're ready for any time you want to bake cranberry orange bread.
Cranberries and white chocolate were meant for each other. If you haven't had my cranberry white chocolate chip cookies, you're missing out!
If you've never had soft, melty chocolate in a crisp topping, you will want to add chocolate chips to every crisp you make from now on! White chocolate is super sweet, so it works well here with the tart cranberries. I highly recommend a pear crisp with dark chocolate chips also!
Pear Cranberry and White Chocolate Crisp
These delicious mini crisps are the perfect dessert for two.
Ingredients
- ⅓ cup fresh cranberries (if frozen, don't thaw)
- 2 medium Anjou or Bosc pears, peeled cored and diced
- 2 tablespoons sugar
- ½ teaspoon vanilla
For the streusel topping:
- 3 tablespoons rolled oats
- 2 ½ tablespoons flour
- 2 ½ tablespoons brown sugar
- ⅛ teaspoon cinnamon
- 2 tablespoons cold butter, diced
- 3 tablespoons chopped walnuts
- 3 tablespoons white chocolate chips
Instructions
- Preheat the oven to 375. Have ready 2 10-ounce ramekins (or 4 small 5-ounce ramekins).
- In a medium bowl, stir together the cranberries, diced pears, sugar and vanilla. Divide the mixture between the ramekins.
- In the same bowl, combine all the ingredients for the streusel topping except the walnuts and white chocolate chips. Use your fingers to rub the butter into the dry ingredients and create coarse crumbs. Next, work in the walnuts and chocolate chips. Divide the crumb mixture between the ramekins.
- Bake the ramekins on a cookie sheet for 25-30 minutes, or until the top is golden brown and the fruit is bubbling.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 557Total Fat: 25gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 34mgSodium: 113mgCarbohydrates: 81gFiber: 8gSugar: 55gProtein: 6g
Jenny @ BAKE says
this looks delicious! I love how vibrant the cranberries are in the dish!
Jessica@AKitchenAddiction says
I love cranberries and white chocolate! I can only imagine how good that combination would be with pears in a crisp!
Jayne says
Lady, I was going to make cranberry sauce with the little bit of totally expensive cranberries I have. You just ruined my plans!
Jayne says
btw, I'm so going to add coconut flakes in mine.
Leanna R says
I made these for breakfast and they were wonderful. Now I need more.
Mel says
Ok, where I have I been? I've never really thought to make a crisp out of cranberries...AND add white chocolate. I think it's brilliant. Love it, Christina!