Starting out as a crumble and taking a detour to the realm of pies, the inspiration came from Meats and Sweets. Pears and cranberries is always a good pairing and the addition of orange rinds adds another layer for the senses. Serve it with velvety vanilla ice cream or top it with a dollop of whipped cream… Not too sweet, not too tart, just right.  

Cranberry Pear Crumble Bars

Base and Crumble:
1/2 cup sugar
1-1/2 cups flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter, soft
1 egg, beaten

2 cups peeled, cored and thinly sliced pears
sprinkle of Fruitfresh or the juice of half a lemon
2 Tbsp sugar
3 Tbsp cornstarch
1/4 tsp cinnamon
pinch of nutmeg
pinch of ground ginger
rind of one orange, finely grated
1/4 cup fresh or frozen cranberries, slightly thawed
2 Tbsp butter

  • Peel, core and thinly slice the pears. Set aside.
  • Preheat oven to 375F.
  • Fully line a small square baking pan with parchment paper leaving overhangs for easy removal.
  • In a large mixing bowl whisk together sugar, flour, baking powder and salt.  
  • Add the butter and rub into the flour mixture until it resembles a coarse meal.
  • Mix in the beaten egg until dough forms. 
  • Press 2/3 of dough into the prepared pan. Reserve the rest for the top.  
  • Sprinkle the pears with Fruitfresh or the juice of half a lemon.
  • Add sugar, cornstarch, cinnamon, nutmeg, ginger and grated orange rinds to the sliced pears.
  • Toss to coat.
  • Mix in the cranberries. 
  • Pour the fruit mixture over the crust.
  • Spread it out evenly.
  • Dot with the butter, as if you were making a pie.
  • Finally crumble the remaining dough on the top.
  • Bake for 40 minutes until top is golden.
  • Let the bar cool.
  • Grasp both parchment overhangs and move the bar to a cutting board.
  • Cut into squares and serve. 

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!