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Pear Crisp with Cookie Crunch Topping

  • Beginner
  • 6 to 8 servings
  • 15 min
Baking Success Or Baking Mess


4 cups (1L) peeled, cored and chopped pears
1/2 cup (125 ml) sweetened dried cranberries
1/4 cup (60 ml) melted butter OR margarine
1/4 cup (60 ml) brown sugar
2 tablespoons (30 ml) lemon juice
2 teaspoons (10 ml) Fleischmann's® Corn Starch
1 teaspoon (5 mL) vanilla extract
1 package (510 g) chocolate chunk chip cookie dough
1 cup (250 ml) large flake rolled oats
1 tablespoon (15 ml) ground cinnamon


Preheat oven to 350°F (180°C). Toss pears with cranberries, butter, brown sugar, lemon juice, corn starch and vanilla. Grease a 8-inch (20cm) cake pan. Transfer pear mixture to prepared pan.

Crumble the cookie dough into a bowl. Blend with oats and cinnamon until combined. Drop spoonfuls evenly over the pear mixture. Bake for 30 minutes or until topping is golden.

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