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Pear Recipes: Cranberry Pecan Pear Crumble

cranberry pear crumble

We don’t see that many pear recipes for dessert, although pears are a popular fruit.

This Cranberry Pecan Pear Crumble (or pear crisp as some may call it) is an easy pear and cranberry dessert. Surprisingly it’s “baked” in the slow cooker, not the oven.

This fantastic slow cooker dessert recipe is from a wonderful cookbook called Slow Cooker Comfort Food: 275 Soul-Satisfying Recipes, by Judith Finlayson.

Crockpot dessert recipes? We so often think of the slow cooker as just for the main course, but this wonderful recipe shows the versatility of that appliance.

The combination of pears and cranberries adds a pleasant twist to this old favorite. The pecans add a rich taste and crunchy texture.

You can certainly make it this pear crisp any time, but just imagine it during those first chilly autumn days, when both fruits are plentiful and at their peak. Heaven!

You will definitely want more pear recipes after you try this.

cranberry pear crumble

Cranberry Pecan Pear Crumble

This Cranberry Pecan Pear Crumble (or pear crisp as some may call it) is an easy pear and cranberry dessert that is "baked" in the slow cooker.
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Dessert
Cuisine American
Servings 8 Servings
Calories 385 kcal


  • 6 pears, peeled, cored and sliced
  • 2 cups cranberries
  • 3/4 cup granulated sugar
  • 1 orange, Grated zest only
  • 2 tablespoons orange juice, freshly squeezed
  • 1 cup pecans, chopped
  • 1/2 cup whole wheat flour
  • 1/4 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup Demerara sugar, or other raw cane sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup butter
  • Sweetened whipped cream or vanilla ice cream


  • Lightly grease the stoneware of a medium sized (approximately 4 quart) slow cooker.
  • In the prepared stoneware, combine pears, cranberries, sugar and orange zest and juice. Stir to combine.


  • In a bowl, combine pecans, whole wheat and all-purpose flours, rolled oats, sugar and cinnamon. Using a pastry blender, 2 knives or your fingers, cut in butter until mixture resembles coarse crumbs. Sprinkle evenly over fruit.
  • Place a clean tea towel, folded in half (so you will have 2 layers), over top of the stoneware to absorb moisture. Cover and cook on High for 3 to 4 hours, until fruit is hot, tender and juicy.
  • Serve with whipped cream or vanilla ice cream.


Calories: 385kcalCarbohydrates: 74gProtein: 4gFat: 11gSaturated Fat: 1gCholesterol: 1mgSodium: 11mgPotassium: 337mgFiber: 9gSugar: 50gVitamin A: 116IUVitamin C: 20mgCalcium: 49mgIron: 1mg
Tried this recipe?Let us know how it was!


  • If you are cutting this recipe in half, be sure to use a small (approximately 1 1/2 to 2 quart) slow cooker.
  • Vegan Alternative: Substitute an equal quantity of non-hydrogenated margarine for the butter and drizzle with soy creamer instead of finishing with a dairy product.

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cranberry pear crumble

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