I love the combination of textures and flavors in this old-fashioned favorite. When cranberries are in season, I always freeze a bag or two so I can make this wholesome dessert year-round. It’s a great way to use up day-old bread.
2 tbsp (25 ml) butter, melted, or extra virgin olive oil
6 pears, peeled, cored and sliced
1 tbsp (15 ml) freshly squeezed lemon juice
1 cup (250 ml) fresh or frozen cranberries
¼ cup (50 ml) packed brown sugar
½ cup (125 ml) cranberry cocktail (no sugar added)
1. In a bowl, combine bread crumbs and butter. Set aside.
2. In a separate bowl, combine pears, lemon juice, cranberries and brown sugar.
3. In a greased slow cooker stoneware, spread one-third of the bread crumb mixture. Layer half of the pear mixture over top. Repeat. Finish with a layer of crumbs and pour cranberry cocktail over top. Cover and cook on High for 4 hours, until fruit is tender and mixture is hot and bubbly.
Works best in a small (3½ quart) slow cooker
To make dried bread crumbs for this recipe, toast 4 slices of whole wheat bread. Tear into pieces and process in a food processor fitted with a metal blade until finely ground. Use a light-tasting whole wheat loaf for this recipe. Those with heavy molasses content will overpower the fruit.