Pear Streusel
Recipe: #11322
November 24, 2013
Categories: Desserts, Oats, Cranberry, Pear, Christmas, Easter, Game/Sports Day Mothers Day, Thanksgiving, Oven Bake, Pies, more
"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"
Ingredients
- FOR THE CRUST
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- FOR THE CRANBERRY SAUCE
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- FOR THE STREUSEL TOPPING
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- FOR THE FILLING
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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.