Get ready to satisfy your sweet tooth with this cranberry pear sugar cookie crumble. The crumble topping, crafted from a sugar cookie mix, adds a delightful twist to the classic combo of tart cranberries and juicy pears, making every bite a warm and comforting treat.
I absolutely love how simple and fuss-free it is to whip up this cranberry pear sugar cookie crumble, thanks to the genius of using a sugar cookie mix for the topping. It’s a game-changer for busy days when you’re craving a homemade dessert without the extra steps. Trust me, the aroma wafting from the oven as it bakes is pure bliss. And let me tell you, serving this crumble warm with a generous scoop of creamy vanilla ice cream takes it to a whole new level of indulgence – it’s like a cozy flavor explosion that’s impossible to resist. During the holiday season, I grab an extra bag or two of cranberries to put in the freezer so I can make this delightful dessert any time of year. So, grab a spoon and get ready for a taste bud adventure!
If you love warm fruit desserts with a yummy baked topping, be sure to check out this Caramel Apple Dump Cake.
Ingredients for the Cranberry Pear Sugar Cookie Crumble
- Pears – These add a juicy and slightly firm texture to the crumble, providing a natural sweetness that complements the tartness of the cranberries.
- Cranberries – Bursting with tartness, cranberries bring a vibrant and zesty kick to the crumble. Fresh or frozen cranberries can be used.
- Granulated sugar – Sweetens the fruit mixture and enhances the overall sweetness of the crumble.
- Cornstarch -A key player in thickening the fruit juices as they cook, giving the filling a luscious consistency without being overly runny.
- Orange zest – Infuses a citrusy brightness that complements both the pears and cranberries.
- Ground ginger – Offers a warm and slightly spicy note, providing depth and complexity to the crumble’s overall taste.
- Ground cinnamon – Adds cozy warmth and aromatic essence, elevating the crumble’s flavor.
- Bag of sugar cookie mix – The star of the crumble topping, brings a delightful sweetness and buttery flavor without the hassle of making the dough from scratch.
- Unsalted butter – Binding the sugar cookie mix into a crumbly topping, the butter adds richness and a golden, toasty finish.
Making the Cranberry Pear Sugar Cookie Crumble
- Preparation – Preheat your oven to 350 degrees F and lightly grease a 9×13-inch baking dish, setting it aside for later.
- Fruit mixture – In a large bowl, combine the pears, cranberries, granulated sugar, cornstarch, orange zest, ginger, and cinnamon. Mix thoroughly until the fruit is evenly coated.
- Crumble topping – In a separate medium bowl, blend the sugar cookie mix with melted butter, ensuring a well-mixed and crumbly consistency.
- Assembling the crisp – Pour the fruit mixture into the prepared baking dish, spreading it into an even layer. Then, sprinkle the sugar cookie mix over the top.
- Baking it – Bake for 45-50 minutes, or until the fruit is bubbling and the crumble topping is golden.
- Finishing touch – Once out of the oven, let the crisp rest for about 5 minutes.
- Serve and enjoy – Dive in and savor the warm, comforting goodness of your cranberry pear sugar cookie crumble, perhaps with a scoop of vanilla ice cream for the ultimate indulgence.
Variations and substitutions
Fruit swap – Experiment with different fruits, such as apples or a mix of berries, for a unique twist. You can substitute apples for the pears in this recipe, and for optimal results, opt for a firm variety like Granny Smith or Honey Crisp to maintain a delightful texture and balance of sweetness.
Citrus fusion – Experiment with different citrus zests, like lemon, lime, or tangerine, for a citrusy kick in the fruit mixture. My favorite after orange is lemon zest.
Nutty crunch – Enhance texture by incorporating chopped nuts like pecans or almonds into the sugar cookie crumble.
Spice it up – Adjust the spice levels to suit your taste – consider adding a pinch of ground nutmeg or cloves for extra warmth.
Gluten-free option – Opt for a gluten-free sugar cookie mix to make the recipe gluten-friendly. Betty Crocker has a gluten-free sugar cookie mix that can be used.
Make it a dump cake – For an even simpler approach, transform this crumble into a “dump cake” by substituting the sugar cookie mix with yellow cake mix. Just sprinkle the dry cake mix directly over the fruit mixture, then drizzle melted butter on top before baking.
Tips for success
- Pear selection – Choose baking-friendly pears for the best results. I recommend Bartlett, Bosc, or Anjou pears for their firm texture and sweet flavor, which enhance the overall quality of your crumble.
- Uniform pear pieces – To ensure even cooking, cut the pears into uniform-sized pieces. This promotes consistent texture and guarantees that each bite captures the perfect blend of sweetness.
- Cranberry choice – Opt for fresh or frozen whole cranberries to achieve the desired tartness. Dried cranberries won’t work in this recipe, as their texture and flavor differ significantly.
- Sugar cookie mix modification – Resist the temptation to prepare the sugar cookie mix according to the package directions. Instead, follow the instructions provided in the recipe to achieve the ideal crumbly topping for your cranberry pear sugar cookie crumble.
- Topping consistency – When mixing the sugar cookie mix with melted butter for the crumble topping, aim for a consistent and crumbly texture. This ensures a delightful, golden finish on top of the fruit mixture.
- Even crumble distribution – When applying the sugar cookie crumble over the fruit mixture in the baking dish, distribute it evenly. This ensures every bite has a perfect balance of fruity goodness and sweet, buttery topping.
- Baking time awareness – Keep a close eye on the crumble during the last few minutes of baking. It’s ready once the fruit is bubbling and the topping achieves a golden hue. Overbaking can lead to a dry crumble, so timing is key.
Storage
The crisp is best enjoyed the day it is made; however, leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat leftovers in the microwave.
Cranberry Pear Sugar Cookie Crumble FAQs
Fresh pears are recommended to maintain the optimal texture and natural sweetness in the crumble. If using canned pears, be sure to drain excess liquid to prevent an overly moist consistency. Considering the tenderness of canned pears, you might also reduce the baking time slightly. Additionally, since canned pears are often pre-sweetened, consider adjusting the sugar in the recipe to ensure a balanced sweetness that suits your taste preferences when incorporating canned pears into the cranberry pear sugar cookie crumble.
Yes, you can adjust the sugar to your preference. Keep in mind that the sweetness of the crumble topping complements the tartness of the fruit.
While a pre-made sugar cookie topping could work, it’s important to note that using a mix is designed to impart not only the ideal flavor but also the crumbly texture characteristic of a perfect crumble. Opting for a pre-made topping will result in a different texture, resembling more of a crust than the intended crumbly goodness that pairs perfectly with the tartness of the fruit.
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Cranberry Pear Sugar Cookie Crumble
Ingredients
- 5 large firm pears peeled, cored, and diced into ½-inch cubes (6 cups)
- 2 cups fresh or frozen cranberries
- 1 cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon orange zest
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- 1 (17.5 ounce) bag of sugar cookie mix
- ½ cup unsalted butter melted (1 stick)
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking dish and set aside.
- Combine the pears, cranberries, sugar, cornstarch, orange zest, ginger, and cinnamon in a large bowl. Mix well until the fruit is evenly coated with the other ingredients.
- In a medium bowl, combine the sugar cookie mix and melted butter and mix well.
- Pour the fruit mixture into the prepared baking dish and spread it into an even layer.
- Sprinkle the sugar cookie mix over top of the fruit and bake for 45-50 minutes or until the fruit is bubbling and the topping is golden.
- Allow the crisp to rest for 5 minutes before serving.
Notes
- The crisp is best enjoyed the day it is made; however, leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat leftovers in the microwave.
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.