Pear Streusel

22m
Prep Time
2h
Cook Time
2h 22m
Ready In


"Tart, sweet, and a crunchy topping. Mmmmmm! A perfectly good reason to keep bags of cranberries in the freezer long after winter is over! #recipe10958"

Original is 8 servings
  • FOR THE CRUST
  • FOR THE CRANBERRY SAUCE
  • FOR THE STREUSEL TOPPING
  • FOR THE FILLING

Nutritional

  • Serving Size: 1 (221.7 g)
  • Calories 503.1
  • Total Fat - 18.7 g
  • Saturated Fat - 8.7 g
  • Cholesterol - 36.8 mg
  • Sodium - 87.6 mg
  • Total Carbohydrate - 82 g
  • Dietary Fiber - 6.7 g
  • Sugars - 45.8 g
  • Protein - 5.4 g
  • Calcium - 41.4 mg
  • Iron - 1.5 mg
  • Vitamin C - 21.5 mg
  • Thiamin - 0.2 mg

Step by Step Method

MAKE THE CRANBERRY SAUCE


Step 1

Bring cranberries, granulated sugar, water, and cinnamon stick to a simmer in a pot. Cook until cranberries are tender and start to burst and sauce is thick, about 25 minutes. Discard cinnamon stick. Let cool completely.

Step 2

While cranberry sauce is cooking and cooling, make the crust (Recipe #10958)

TO MAKE THE CRUST


Step 3

Roll out dough to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Crimp edges. Freeze until firm, about 30 minutes.

Step 4

Preheat oven to 375 degrees.

MAKE THE STREUSEL


Step 5

Whisk together flour, brown sugar, oats, ground cinnamon, and 1/2 teaspoon salt. Cut in butter with a pastry cutter or rub in with your fingers until combined and mixture resembles coarse meal with some large pieces remaining. Refrigerate.

MAKE THE FILLING


Step 6

Mix together pears, granulated sugar, 1/4 teaspoon salt, the flour, and lemon juice. Stir in cooled cranberry sauce.

Step 7

Transfer filling to the crust; top with streusel. Bake until filling is bubbling in the center and top is golden, about 1 hour and 30 minutes. Let cool.

Tips


No special items needed.

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