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Cranberry & Pear Crumble

Anjou and Bartlett pears are the best for baking because they remain firm and smooth when cooked. When choosing pears for baking, select those that are firm but not rock hard, have a good fragrance, and are smooth and unblemished with stems still attached. Autumn is the best season for Anjou and Bartlett pears.
Average Customer Rating:
3 out of 5
 out of 
(1 Review) 1
0 of 1(0%)reviewers would recommend this product to a friend.
Customer Reviews for Cranberry & Pear Crumble
Review 1 for Cranberry & Pear Crumble
3 out of 5
3 out of 5
December 8, 2016
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? No
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topping proportions off
December 8, 2016
I do not recommend making this recipe as written. The topping has too much flour so it didn't crisp up like a crisp topping should. However, the pear & cranberry filling is great (I used only 1/2 cup sugar for it), so make that but find a streusel/crisp recipe to copy for the top!
Cons: Appearance, Ingredients, Texture