These mini pavlovas with cranberry curd are a festive, showstopping dessert! Once the mini pavlovas are baked and cooled, they’re topped with a dollop of sweet-tart cranberry curd, sliced oranges, and pomegranate. Each bite of sweet, marshmallow-y meringue is punctuated by the sharpness of the curd for the perfect balance of flavors.

These mini pavlovas with cranberry curd are truly a stunning dessert that steals the spotlight. They’re light and airy and bursting with holiday flavor! It’s the kind of dessert that elevates any holiday table.

But I have to let you in on a little secret; they’re extremely easy to make. I know they might look a little intimidating, but they’re an approachable dessert. 

Even if you mess up a little and they end up cracked, which happens to the best of us, it’s easy to cover up with cranberry curd. 

Let’s talk about pavlovas and why I love them! If you’ve never had one, they are a little crisp on the outside but have a marshmallow-like center. Then you add flavor by topping them with a curd. Since it’s the holiday season, a cranberry curd is perfect. 

I have a few pavlova recipes on the blog that are great for enjoying year-round: Rosewater Pavlova with Strawberries and Pistachio, Chocolate Pavlova with Strawberries and Cream, and Raspberry Swirl Pavlova with Pomegranates.

Usually, pavlova is made as a large pavlova that you cut slices out of, but I felt it was easier to serve as mini pavlovas. 

Since this dessert is a showstopper, it requires elevated garnishes to complement the cranberry curd. Slices of citrus and jewel-like pomegranate seeds take it up a notch. 

The tartness of the cranberry curd contrasts with the sweetness of the pavlova. It’s a dessert that feels light after a hearty meal. 

If you’ve never made a pavlova, there are a few tips you need to follow for the best results. Since pavlovas are meringues, I use cornstarch to stabilize the whipped egg whites. It’s important not to skip or substitute this ingredient.  

It’s also important to slowly add the sugar to the egg whites. Just like we usually slowly add flour to a recipe, by slowly adding the sugar, while the egg whites are whipping, it gives the sugar time to fully dissolve, so you end up with a glossy meringue instead of a grainy or gritty meringue. 

This is a dessert you can make ahead of time. Pavlovas can be stored in an airtight container in a cool, dry place for up to 2 days, but they must be stored plain, without the curd. You can also freeze them for up to one month. The cranberry curd can be made up to one week in advance. 

Not only is this a stunning holiday dessert for when you want to make something extra special, but it’s easy to make ahead so you can focus on your Christmas dinner and guests. 

Ingredients

• fresh cranberries
• orange juice
• granulated sugar 
• a few eggs
• unsalted butter
• vanilla bean paste 
• cornstarch
• cream of tartar
• optional garnishes like orange slices, pomegranate arils, & rosemary sprigs

How to Make Mini Pavlovas

Make the cranberry curd first. Add the cranberries, orange juice, and sugar to a large saucepan or pot. Set the pan over medium-high heat. Bring the mixture to a boil, stirring every minute or so. 

Once the mixture comes to a boil, reduce the heat to medium and let the mixture simmer for about five minutes until most of the cranberries have burst and it is starting to look saucy. 

Remove the pan from the heat and allow the cranberry mixture to cool for 15 minutes before adding it to a blender. Blend well until completely smooth.

Rinse out the pan, then pour the blended cranberry mixture back into it. Whisk in the egg yolks, then set the pan over medium heat. 

Whisk continuously until the curd thickens and coats the back of a spoon, about 5-8 minutes. 

Remove from the heat, then whisk in the butter and vanilla bean paste until the butter has melted completely and is fully incorporated.

To ensure the curd is smooth, pass it through a fine mesh sieve, pressing as necessary with a spoon or silicone spoonula. Allow the sieved curd to cool down at room temperature for 30 minutes, then transfer it to the fridge to cool for 4-6 hours. The curd can be made up to 4 or 5 days in advance as needed.

Preheat the oven and line a large baking sheet with parchment paper. 

Draw six 3 ½-inch circles onto the parchment spaced at least 1-inch apart. This will help with forming the pavlovas later on. Flip the parchment over so that the circles you drew are facing down towards the surface of the baking sheet.

Add the granulated sugar to a food processor and pulse a few times. Pour the sugar into a small bowl and whisk in the cornstarch. Set aside.

Pour some vinegar onto a paper towel, then use it to wipe out the bowl of your stand mixer and the whisk attachment very well in order to ensure there’s no oily residue. 

Add the room temperature egg whites to the bowl along with the cream of tartar. Beat with the whisk attachment, beginning on low and working up to high, until soft peaks form (about 2-3 minutes). 

With the mixer running on high, add the vanilla bean paste, then add the sugar and cornstarch mixture gradually, a tablespoon at a time. 

Once all of the sugar has been added, continue beating until the egg whites are very glossy and reach stiff peaks.

Divide the meringue into six mounds on the lined baking sheet using the circles as a guide. 

Use two spoons to shape the mounds, then use the back of one of the spoons to create a shallow indentation on the top of each mound.

Bake the mini pavlovas in the preheated oven for an hour. After an hour, turn off the oven but leave the pavlovas in it and do not open the door. Allow them to cool completely in the oven without opening the door, ideally overnight or for at least three hours.

When meringues have completely cooled, gently remove them from the parchment with a thin, flexible spatula, then place them on a platter or individual plates. 

Fill the tops with cranberry curd, then decorate with orange slices, pomegranate arils, and rosemary sprigs if desired.

How to Store

Once the meringues are assembled, they are best enjoyed right away as they will soften and absorb the moisture from the curd and fruit. Unassembled meringues store best in an airtight container in a cool, dry place for up to 2 days. Or, they can be kept in an airtight container in the freezer (separated with pieces of parchment paper) for up to 1 month. Refrigerated leftover cranberry curd should be enjoyed within 1 week.

More Cranberry Dessert Recipes

• Cranberry Crumb Cake
• Cranberry Pear Crumble
• Cranberry Swirl Coffee Cake
• White Chocolate Cranberry Tart
• Cranberry Apple Crisp

What do you think of this festive pavlova recipe? What would you serve with this dessert? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy holiday baking, friends!

Mini Pavlova Recipe

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Yield: 6

Mini Pavlovas with Cranberry Curd

These mini pavlovas with cranberry curd are a festive, showstopping dessert! Once the mini pavlovas are baked and cooled, they’re topped with a dollop of sweet-tart cranberry curd, sliced oranges, and pomegranate.

Prep Time 45 minutes

Cook Time 1 hour

Cooling Time 6 hours

Total Time 7 hours 45 minutes

Ingredients

For the cranberry curd

Toggle ingredient group

• 1 12-ounce bag fresh cranberries
• ¾ cup orange juice
• ¾ cup granulated sugar
• 3 egg yolks, from 3 large eggs
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla bean paste
• Orange slices, optional for garnish
• Pomegranate arils, optional for garnish
• Rosemary sprigs, optional for garnish

For the mini pavlovas

Toggle ingredient group

• ⅔ cup granulated sugar
• 2 teaspoons cornstarch
• 4 egg whites from 4 large eggs, at room temperature
• ½ teaspoon cream of tartar
• 1 teaspoon vanilla bean paste

Instructions

1. Make the cranberry curd first. Add the cranberries, orange juice, and sugar to a large saucepan or pot. Set the pan over medium-high heat. Bring the mixture to a boil, stirring every minute or so. Once the mixture comes to a boil, reduce the heat to medium and let the mixture simmer for about 5-8 minutes until most of the cranberries have burst and it is starting to look saucy. Remove the pan from the heat and allow the cranberry mixture to cool for 15 minutes before adding to a blender. Blend well until completely smooth.
2. Rinse out the pan then pour the blended cranberry mixture back into it. Whisk in the egg yolks then set the pan over medium heat. Whisk continuously until the curd thickens and coats the back of a spoon, about 5-8 minutes. Remove from the heat then whisk in the butter and vanilla bean paste until the butter has melted completely and is fully incorporated.
3. To ensure the curd is smooth, pass it through a fine mesh sieve, pressing as necessary with a spoon or silicone spoonula. Allow the sieved curd to cool down at room temperature for 30 minutes, then transfer it to the fridge to cool for 4-6 hours. The curd can be made up to 4 or 5 days in advance as needed.
4. Preheat the oven to 225 degrees. Line a large baking sheet with parchment paper. Draw six 3 ½-inch circles onto the parchment spaced at least 1-inch apart. This will help with forming the pavlovas later on. Flip the parchment over so that the circles you drew are facing down towards the surface of the baking sheet.
5. Add the granulated sugar to a food processor and pulse 3-4 times. Pour the sugar into a small bowl and whisk in the cornstarch. Set aside.
6. Pour some vinegar onto a paper towel then use it to wipe out the bowl of your stand mixer and the whisk attachment very well in order to ensure there’s no oily residue. Add the room temperature egg whites to the bowl along with the cream of tartar. Beat with the whisk attachment, beginning on low and working up to high, until soft peaks form (about 2-3 minutes). With the mixer running on high, add the vanilla bean paste, then add the sugar and cornstarch mixture gradually 1 tablespoon at a time. Once all of the sugar has been added, continue beating until the egg whites are very glossy and they reach stiff peaks.
7. Divide the meringue into 6 mounds on the lined baking sheet using the circles as a guide. Use two spoons to shape the mounds then use the back of one of the spoons to create a shallow indention on the top of each mound.
8. Bake the mini pavlovas in the preheated oven for 1 hour. After 1 hour, turn off the oven but leave the pavlovas in it and do not open the door. Allow them to cool completely in the oven without opening the door, ideally overnight or for at least 3 hours.
9. When meringues have completely cooled, gently remove them from the parchment with a thin, flexible spatula then place them on a platter or individual plates. Fill the tops with cranberry curd then decorate with orange slices, pomegranate arils, and rosemary sprigs if desired.

Notes

1. Once the meringues are assembled, they are best enjoyed right away as they will soften and absorb the moisture from the curd and fruit. Unassembled meringues store best in an airtight container in a cool, dry place for up to 2 days. Or, they can be kept in an airtight container in the freezer (separated with pieces of parchment paper) for up to 1 month. Refrigerated leftover cranberry curd should be enjoyed within 1 week.
2. You’ll need a total of 4 large eggs for the recipe: 4 egg whites will go into the pavlovas, while 3 of the egg yolks will go into the curd. The remaining egg yolk can be refrigerated and used in another recipe.

FAQs

Do I need to add the cornstarch? Yes, the cornstarch is vital in stabilizing the egg whites and helps to reduce the chance of the meringues weeping. I do not recommend omitting it or substituting in a different ingredient.

Can I add the sugar all at once? No, I do not recommend adding it all at once. Adding it gradually, one tablespoon at a time, allows it to dissolve more easily into the egg whites and prevents a grainy-textured meringue.

What if my pavlovas crack? It’s most likely due to them cooling down too fast, which is why I recommend allowing them to cool down completely in the oven. Whether they crack or not, they will still be delicious!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8" x 16-1/2"
• 
  Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 351Total Fat: 6gSaturated Fat: 3gUnsaturated Fat: 3gCholesterol: 104mgSodium: 74mgCarbohydrates: 67gFiber: 1gSugar: 63gProtein: 6g

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Cozy yet elegant, this cranberry crumb cake pairs bright and tart cranberries with a spiced crumb topping and buttery cake. During baking, the cranberries burst and soften, and the crumb topping gets nice and crisp. Each slice of crumb cake is finished with a generous dollop of whipped maple creme fraiche. This cake is a delicious addition to a holiday dessert spread or brunch, pairing perfectly with a cup of coffee or tea. 

If you’re looking for a dessert that feels festive and comforting all at once, this Cranberry Crumb Cake might just become your new favorite dessert this season. It’s the kind of cake that reminds you of the comforting desserts you had growing up, but also feels special enough to serve when guests arrive. 

I’m a huge fan of incorporating cranberries into desserts over the holiday season. Cranberries are such an underrated berry, bringing a balance of tartness and color to sweet treats. I’ve celebrated this humble berry in a few of my holiday desserts, like this Cranberry Pear Crumble, Cranberry Swirl Coffee Cake, Cranberry Eggnog Coffee Cake, and White Chocolate Cranberry Tart.

We must talk about the flavor I packed into this crumb cake. The cranberry layer features classic orange zest. Orange zest brightens the taste of cranberries. Then, the crumb topping has festive, warm spices added, such as ground cinnamon, cloves, and nutmeg. The smell of this cake baking fills your kitchen with the most inviting aroma of the holiday season.

One of the things I love about this recipe is that part of it can be prepared ahead of time, which is always helpful during the busy holiday season. The crumb layer can be prepared up to two days in advance and stored in an airtight container in the refrigerator. 

I prefer to make this recipe using fresh cranberries because frozen cranberries release too much moisture into the cake. If you need to use frozen cranberries, I recommend thawing them first and then draining off any accumulated juices before using them in the recipe. 

I used yogurt in the batter for a nice tart taste. I know most of us have Greek yogurt in our fridges, but I recommend using plain unsweetened yogurt, not Greek yogurt, to make this recipe. Greek yogurt will make the cake batter a bit too thick.

Finally, let’s talk about that heavenly whipped maple crème fraîche that I used to top each slice of this crumb cake. Crème fraîche is both creamy and tangy. It has a higher amount of fat than sour cream and a richer flavor.

Just by adding a little maple syrup to it, it becomes the perfect finishing touch that holds its shape when used as a garnish. 

Ingredients

• all-purpose flour
• granulated sugar
• brown sugar
• sea salt 
• some warm spices like ground cinnamon, cloves, & nutmeg
• unsalted butter
• fresh cranberries
• a medium orange
• 3 large eggs
• vanilla extract
• baking powder
• plain unsweetened yogurt
• some creme fraiche
• maple syrup

How to Make Cranberry Crumb Cake

Preheat the oven and lightly grease a square baking pan with cooking spray, then line it with parchment, leaving an overhang on all sides. 

Make the crumb topping first. Mix the flour, granulated sugar, brown sugar, sea salt, and spices together in a medium-sized bowl. 

Add the melted butter and mix until crumbly. Put the crumb topping in the fridge while you continue with the next few steps. 

For the cranberry layer, add the cranberries, orange zest, a tablespoon of the orange juice, flour, and sugar to a medium-sized bowl. Toss together until the cranberries are evenly coated in the other ingredients. Set aside. 

To make the cake batter, add the unsalted butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat together on medium speed until light and fluffy, scraping down the sides as needed. This will take a few minutes.

Add the eggs one at a time, fully incorporating each and scraping down the sides and bottom of the bowl as needed. Mix in the vanilla extract. At this point, the mixture will look split, but it will come together once the dry ingredients are added.

Add the flour, salt, and baking powder to a medium-sized bowl and whisk to combine. 

With the mixer running on low, add half of the flour mixture. Mix until mostly combined, then add the yogurt. 

Mix until mostly combined, then scrape down the bowl and add the rest of the flour mixture. Mix until just combined, and there are no longer any visible pockets of flour. The batter will be smooth and thick. 

Pour the batter into the prepared pan, spreading it in an even layer with an offset spatula. 

Scatter the cranberry mixture evenly over the top of the batter.

Remove the crumble mixture from the fridge. Break it up with your fingers until crumbly, then scatter it evenly over the cranberries. 

Bake the cake for about an hour on the center rack of the preheated oven until a tester inserted into the middle comes out clean. When the cake is set, it shouldn’t wobble. If it wobbles when you gently shake the pan, it’s not done yet.

Place the cake pan on a wire rack and cool for half an hour. After cooling, run a palette knife around the edges and use the parchment to help remove the cake. Place the cake on the wire rack and cool completely before slicing and serving. 

When you’re ready to serve the cake, remove the creme fraiche from the fridge and add it to the bowl of a stand mixer fitted with the whisk attachment. 

Add the maple syrup and sea salt and beat on low, gradually increasing up to medium-high as the creme fraiche thickens. It’s ready when medium peaks form. This will take a few minutes. 

Cut the cake into 9 equal slices and serve with a dollop of the whipped maple creme fraiche on top.

How to Store

Store leftover cake in an airtight container at room temperature for 1-2 days or in the fridge for up to 5 days. Note that the moisture from the cranberry layer will soften the crumb topping over time. For leftover whipped maple creme fraiche, keep it in an airtight container in the fridge for up to 3 days. Re-whip as needed.

More Holiday Dessert Recipes

• Eggnog Cheesecake with Gingersnap Crust
• Gingerbread Bundt Cake
• Peppermint Mocha Brownies
• Eggnog Coffee Cake
• Cranberry Orange Cheesecake

What do you think of this festive cranberry crumb cake recipe? What would you serve with a slice of this cake? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy holiday baking, friends!

Cranberry Crumb Cake Recipe

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Yield: 9 servings

Cranberry Crumb Cake with Whipped Maple Creme Fraiche

Cozy yet elegant, this cranberry crumb cake pairs bright and tart cranberries with a spiced crumb topping and buttery cake. This cake is a delicious addition to a holiday dessert spread or brunch and pairs perfectly with a cup of coffee or tea. 

Prep Time 25 minutes

Cook Time 55 minutes

Additional Time 2 hours

Total Time 3 hours 20 minutes

Ingredients

For the crumb topping:

Toggle ingredient group

• ¾ cup all-purpose flour
• ¼ cup granulated sugar
• ¼ cup brown sugar, packed
• ¼ teaspoon sea salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ⅛ teaspoon ground nutmeg
• 6 tablespoons unsalted butter, melted

For the cranberry layer:

Toggle ingredient group

• 1 ¾ cups fresh cranberries
• 1 medium orange, zested and juiced
• 2 tablespoons all-purpose flour
• 2 tablespoons granulated sugar

For the cake:

Toggle ingredient group

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 1 ¾ cups all-purpose flour
• ½ teaspoon sea salt
• 1 teaspoon baking powder
• ¼ cup plain unsweetened yogurt, at room temperature

For the whipped maple creme fraiche:

Toggle ingredient group

• 8-ounce container creme fraiche, cold
• 2 ½ tablespoons maple syrup
• 1 small pinch sea salt

Instructions

1. Preheat the oven to 350 degrees. Lightly grease an 8-inch square baking pan with cooking spray, then line with parchment, leaving an overhang on all sides. 
2. Make the crumb topping first. Mix the flour, granulated sugar, brown sugar, sea salt, and spices together in a medium-sized bowl. Add the melted butter and mix until crumbly. Put the crumb topping in the fridge while you continue with the next few steps. 
3. For the cranberry layer, add the cranberries, orange zest, 1 tablespoon of the orange juice, flour, and sugar to a medium-sized bowl. Toss together until the cranberries are evenly coated in the other ingredients. Set aside. 
4. To make the cake batter, add the unsalted butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat together on medium speed until light and fluffy, scraping down the sides as needed. This will take about 2-3 minutes.
5. Add the eggs one at a time, fully incorporating each and scraping down the sides and bottom of the bowl as needed. Mix in the vanilla extract. At this point, the mixture will look split, but it will come together once the dry ingredients are added.
6. Add the flour, salt, and baking powder to a medium-sized bowl and whisk to combine. With the mixer running on low, add half of the flour mixture. Mix until mostly combined, then add the yogurt. Mix until mostly combined, then scrape down the bowl and add the remainder of the flour mixture. Mix until just combined, and there are no longer any visible pockets of flour. The batter will be smooth and thick. 
7. Pour the batter into the prepared pan, spreading it in an even layer with an offset spatula. Scatter the cranberry mixture evenly over the top of the batter. Remove the crumble mixture from the fridge. Break it up with your fingers until crumbly, then scatter it evenly over the cranberries. Bake the cake for 55-65 minutes on the center rack of the preheated oven until a tester inserted into the middle comes out clean. When the cake is set, it shouldn’t wobble. If it wobbles when you gently shake the pan, it’s not done yet. 
8. Place the cake pan on a wire rack and cool for 30 minutes. After 30 minutes, run a palette knife around the edges and use the parchment to help remove the cake. Place the cake on the wire rack and cool completely before slicing and serving. 
9. When you’re ready to serve the cake, remove the creme fraiche from the fridge and add it to the bowl of a stand mixer fitted with the whisk attachment. Add the maple syrup and sea salt and beat on low, gradually increasing up to medium-high as the creme fraiche thickens. It’s ready when medium peaks form. This will take about 2-3 minutes. 
10. Cut the cake into 9 equal slices and serve with a dollop of the whipped maple creme fraiche on top.

Notes

Recipe Tips

• In order to facilitate spreading the cake batter into the lined pan, I recommend using binder clips to keep the parchment paper in place on all sides. Once you’ve added the crumb topping, you can remove the binder clips. 
• Make sure to use plain unsweetened yogurt, not Greek yogurt. Greek yogurt will make the cake batter a bit too thick.
• Keep the creme fraiche in the fridge until right before you’re ready to use it. This will ensure it whips up properly. It will soften as it sits out, so I recommend making it just before you’re ready to serve the cake.
• An 8-inch square baking pan with sides that are at least 2.25 inches high is ideal in order to allow room for the cake to rise. If your pan is more shallow, I recommend using a 9-inch square pan and checking for doneness around 40-45 minutes. 
• If you like a small dollop of cream, go with the whipped maple creme fraiche as written. If you prefer big dollops of cream with your cake, I recommend doubling the whipped maple creme fraiche! 
• Store leftover cake in an airtight container at room temperature for 1-2 days or in the fridge for up to 5 days. Note that the moisture from the cranberry layer will soften the crumb topping over time. For leftover whipped maple creme fraiche, keep it in an airtight container in the fridge for up to 3 days. Re-whip as needed.

FAQs

Can I make any of the components ahead of time? The only component I recommend making ahead of time is the crumb topping. It can be made up to 2 days in advance and kept in an airtight container in the fridge. When you’re ready to make the cake, I recommend allowing the crumb topping to sit out at room temperature for about 20-30 minutes so that it’s easier to break up with your fingers.

Can I use frozen cranberries? Frozen cranberries will release a lot of moisture into the cake if added when frozen. If you need to use frozen cranberries, I recommend thawing them first, then draining off any of the accumulated juices before using them in the recipe. 

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Cranberry Crumb Cake with Whipped Maple Creme Fraiche appeared first on A Classic Twist.

Baked in a muffin tin until deeply golden brown, these rosemary brown butter popovers have a crisp crust and a soft, nearly custard-like interior. While the popovers bake, a cranberry orange butter sweetened lightly with honey and spiced with a touch of cinnamon is whipped together. Served warm, each popover is complemented by a generous slather of cranberry orange butter, making them the perfect addition to a holiday table or brunch spread!

Hey there, and welcome back, friends.

You are in for a treat!

You’ve never had popovers like these. They’re savory and perfectly crispy on the outside. Each bite is filled with holiday flavor. They’re the perfect containers for filling with gravy. 

Let’s talk about the flavor of these popovers. You know I never miss a chance to add a little bit of brown butter to my recipes! This one is no exception. I can’t get enough of that nutty brown butter taste. 

I often incorporate brown butter into my dessert recipes, such as these Pumpkin Cake Bars with Brown Butter Frosting, Brown Butter Cake with Maple Caramel Buttercream, Brown Butter Sweet Potato Bread, and Brown Butter Pumpkin Coconut Cake. These would be great additions to your holiday menu.

These herbed popovers hold their own on a table filled with a holiday feast. Usually, popovers are plain, but the addition of fresh rosemary, Parmesan cheese, and, of course, brown butter turns these popovers into a savory treat.

Plus, the homemade cranberry butter adds that special festive touch that will make these a traditional part of your holiday menu. 

What I love about these rosemary popovers is their versatility. They can easily be served as part of a cozy holiday brunch side or at the dinner table. No matter how your family celebrates the holidays, this recipe is a savory addition.

Ingredients

• salted butter
• fresh rosemary
• a few large eggs
• whole milk
• some grated Parmesan cheese
• all-purpose flour
• sea salt 
• dried cranberries 
• orange
• honey
• ground cinnamon

How to Make Rosemary Brown Butter Popovers

Start by positioning a rack on the lower shelf of your oven, making sure there is at least 6 inches of space between this rack and the next to allow the popovers room to “pop”. 

Preheat the oven and thoroughly grease the muffin pan with high-heat cooking spray.

Add the diced salted butter to a small pan set over medium heat. A lighter-colored pan will make it easier to see when the butter is browned, but it is not necessary. 

Once the butter melts, swirl the pan every minute or so until the bits on the bottom of the pan turn brown and the butter smells nutty. This will take a few minutes. 

Remove the pan from the heat and stir in the rosemary. Once you add the rosemary, it will bubble up a bit. Once the bubbles subside, set the pan aside.

Add the eggs and milk to a large spouted bowl. Whisk until homogeneous, and there are no visible streaks of yolk or whites left. 

Add the parmesan and flour and mix until no large lumps of flour remain. Small lumps are fine. There should be small bubbles across the surface of the batter, and it should be very thin. 

Drizzle the browned butter and rosemary over the top of the batter, then mix it in. 

Ensure the oven has properly preheated, then pour the batter into the muffin cups, filling them up ⅔ to ¾ of the way. The size of the cups will determine whether you are able to fill 10 or 12 total.

Bake the popovers for 20 minutes without opening the oven door. After 20 minutes, reduce the oven temperature to 350 degrees, and bake for an additional 12-18 minutes until the popovers are deeply golden brown on top. 

While the popovers bake, make the cranberry compound butter. Add all of the ingredients to the bowl of a stand mixer.

Beat with the paddle on low to medium-low for a few minutes until creamy and well combined. Portion into a serving dish and set aside until the popovers are ready.

Once you’ve removed the popovers, carefully transfer them to a cooling rack or serving platter. It is normal for them to deflate some once they come out of the oven. 

How to Store

Serve the popovers warm with cranberry compound butter. Popovers are best when enjoyed within 2-3 hours of baking. 

Store leftover cranberry orange butter in the fridge. Enjoy within 1 week for the best flavor. 

More Fall Side Recipes

• Root Vegetable Gratin
• Butternut Squash Tart
• Pumpkin Cornbread
• Apple Cheddar Savory Muffins
• Apple Cheddar Twist Bread

What do you think of this herbed popover recipe? What would you serve with these popovers? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Fall baking, friends!

Rosemary Browned Butter Popover Recipe

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Yield: 10-12 popovers and 1 heaping cup of butter

Rosemary Brown Butter Popovers

Baked in a muffin tin until deeply golden brown, these rosemary brown butter popovers have a crisp crust and a soft, nearly custard-like interior. Served warm, each popover is complemented by a generous slather of cranberry orange butter, making them the perfect addition to a holiday table or brunch spread!

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Ingredients

For the popovers

Toggle ingredient group

• 3 tablespoons salted butter, diced
• 1 tablespoon finely chopped fresh rosemary
• 4 large eggs, at room temperature
• 1 ½ cups whole milk, at room temperature
• ¼ cup grated parmesan cheese
• 1 1/2 cups all-purpose flour
• ½ teaspoon sea salt

For the cranberry orange butter:

Toggle ingredient group

• ¼ cup dried cranberries, finely chopped
• 1 cup salted butter, softened to room temperature
• 1 large orange, zested
• 2 tablespoons honey
• ½ teaspoon ground cinnamon

Instructions

1. Position a rack on the lower shelf of your oven, making sure there is at least 6 inches of space between this rack and the next to allow the popovers room to “pop”. Preheat the oven to 450 degrees. Thoroughly grease a 12-cup muffin pan with high heat cooking spray.
2. Add the diced salted butter to a small pan set over medium heat. A lighter colored pan will make it easier to see when the butter is browned but it is not necessary. Once the butter melts, swirl the pan every minute or so until the bits on the bottom of the pan turn brown and the butter smells nutty. This will take about 5-8 minutes. Remove the pan from the heat and stir in the rosemary. Once you add the rosemary it will bubble up a bit. Once the bubbles subside, set the pan aside.
3. Add the eggs and milk to a large spouted bowl. Whisk until homogenous and there are no visible streaks of yolk or whites left. Add the parmesan and flour and mix until no large lumps of flour remain. Small lumps are fine. There should be small bubbles across the surface of the batter and it should be very thin. Drizzle the browned butter and rosemary over the top of the batter then mix it in. 
4. Ensure the oven has properly preheated, then pour the batter into the muffin cups, filling them up ⅔ to ¾ of the way. The size of the cups will determine whether you are able to fill 10 or 12 total.
5. Bake the popovers for 20 minutes without opening the oven door. After 20 minutes, reduce the oven temperature to 350 degrees, and bake for an additional 12-18 minutes until the popovers are deeply golden brown on top. 
6. While the popovers bake, make the cranberry compound butter. Add all of the ingredients to the bowl of a stand mixer and beat with the paddle on low to medium low for 2 minutes until creamy and well combined. Portion into a serving dish and set aside until the popovers are ready.
7. Once you’ve removed the popovers, carefully transfer to a cooling rack or serving platter. It is normal for them to deflate some once they come out of the oven. Serve the popovers warm with cranberry compound butter. Popovers are best when enjoyed within 2-3 hours of baking. 
8. Store leftover cranberry orange butter in the fridge. Enjoy within 1 week for the best flavor.

Notes

1. Make sure to measure out the rosemary for the recipe AFTER it has been finely chopped. 
2. It will take 30-60 minutes for the eggs and milk to come to room temperature, depending on the ambient temperature of your kitchen. You can speed up the process by placing the eggs in a bowl of warm water for about 10-15 minutes. The milk can be gently warmed on the stove until lukewarm, but not any hotter, as it will cook the eggs when mixed together. 
3. If you don’t have a spouted mixing bowl, I recommend portioning the batter into a spouted measuring cup, as this will make it easier to fill the muffin cups with batter.

Recipe Tips

• Make sure to thoroughly mix the flour into the egg and milk mixture. This ensures the flour is properly hydrated and will efficiently release steam when it hits the hot oven (and create the “pop”). Whisk it in vigorously and make sure there are no large lumps visible. You should also see tiny bubbles across the surface of the batter. 
• For the second stage of baking at 350 degrees, baking the popovers for 12 minutes will ensure a soft, custard-like middle, while 18 minutes will yield a more hollow and airy center and reduce the amount that the popovers will deflate after they are removed from the oven. Choose your preference! 
• A muffin pan that has the ability to evenly distribute heat, such as one made of aluminum or steel, will yield the best results. 
• If your kitchen is particularly drafty and cold, you can gently warm the milk until lukewarm. 
• Try to refrain from opening the oven during baking in order to keep the heat contained and reduce the risk of the popovers not baking properly.

FAQs

Can I use a popover pan if I have one? Absolutely. If you happen to have a popover pan, you can use one instead of a muffin pan. Note that you will fill the cups about ⅔ of the way, but the yield will be closer to 6 larger popovers with a standard popover pan. The texture will be more airy and less custard-like with a popover pan than a muffin tin. 

Can I use unsalted butter? Yes, you can use unsalted butter in place of the salted butter. I recommend increasing the salt in the popovers to ¾ teaspoon and adding about ¼ to ½ teaspoon to the cranberry orange butter. 

Recommended Products

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  Pyrex Glass Mixing Bowl Set (3-Piece)
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  Wilton Perfect Results Premium Non-Stick Bakeware Muffin
• 
  Wilton 2105-6789 Perfect Results Premium Non-Stick Bakeware Muffin and Cupcake Pan, 12-Cup, Standard, Silver

Making this Recipe?

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The post Rosemary Brown Butter Popovers with Cranberry Orange Butter appeared first on A Classic Twist.

This vibrant blood orange mocktail with rosemary honey syrup is a refreshing blend of sweet, tangy, and herbal flavors. The zesty kick of fresh lime juice perfectly balances the natural sweetness of the blood orange juice. The rosemary honey syrup adds a fragrant sweetness, contrasting the citrus and elevating the entire drink. Topped with sparkling water, it offers a delightful fizz that brings everything together in a crisp, effervescent finish. The mocktail is garnished with a sprig of rosemary and a slice of blood orange for an extra touch of elegance and a hint of herbal aroma, making it the perfect non-alcoholic refreshment for any occasion.

Isn’t the hue of this mocktail showstopping? I can’t get over how vibrant blood orange is. This winter citrus is one of my favorite ingredients to play with throughout the holidays.

I love making drinks with blood orange juice, such as this Blood Orange Cocktail with Mezcal, Blood Orange Vanilla Martini, and Blood Orange Moscow Mule. This is my first mocktail recipe using blood oranges.

I also love making desserts with it like Blood Orange Cheesecake, Blood Orange Cupcakes, Blood Orange Meringue Pie, and Blood Orange Mimosa Cake.

If you haven’t used blood orange in your recipes, it’s a must this season!

Now, let’s talk about this drink! Every now and again, you need a good mocktail, either for yourself or for your friends. I’ve included directions for how to turn it into a mocktail pitcher recipe in the recipe card.

This mocktail tastes citrusy, and then you get this soft herbal flavor, which is unexpected but works really well. The sparkling water gives it fizziness.

The rosemary honey syrup is easy to make and lasts a few weeks in the fridge. The honey is perfect in this drink; it’s light and fragrant.

I hope you enjoy sipping this mocktail as much as I have.

Ingredients

• honey
• fresh rosemary
• blood orange juice
• lime juice
• sparkling water
• rosemary sprigs & blood orange slices for garnish

How to Make a Blood Orange Mocktail

First, make the honey syrup. Combine the water, honey, and rosemary sprigs in a small pot or pan.

Gently muddle the rosemary until it becomes fragrant.

Bring the syrup to a simmer over medium heat. Allow it to simmer for a few minutes, then remove it from heat.

Allow the rosemary to steep in the syrup as it cools to room temperature. When the syrup has reached room temperature, remove and discard the rosemary. You should have enough syrup for 4-6 drinks (about ¾ cup).

Keep the syrup in an airtight container in the fridge for up to 2 weeks.

To make one blood orange mocktail, add the blood orange juice to a large tumbler or double old-fashioned glass.

Next, add some lime juice.

Add some rosemary honey syrup.

Stir the drink well.

Add a handful of ice.

Top with the sparkling water.

Slap the rosemary sprig garnish on your palm to help release some of the oils, then add to the glass.

Finish by garnishing with a slice of blood orange.

How to Store

Keep the leftover rosemary honey syrup in an airtight container in the fridge for up to 2 weeks.

More Winter Drink Recipes

If you’re hosting a gathering or just want to make a drink for yourself, give these recipes a try.

• Peppermint White Russian
• Slow Cooker Hot Chocolate
• Spiced Cranberry Wine Spritzer
• Cranberry Moscow Mules
• Apple Pear Cider

What do you think of this refreshing winter mocktail recipe? What would you serve as a side for this? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy sipping, friends!

Blood Orange Mocktail Recipe

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No Ratings

Yield: serves 1

Blood Orange Mocktail with Rosemary Honey Syrup

This vibrant blood orange mocktail with rosemary honey syrup is a refreshing blend of sweet, tangy, and herbal flavors. The zesty kick of fresh lime juice perfectly balances the natural sweetness of the blood orange juice.

Prep Time 5 minutes

Syrup Time 35 minutes

Total Time 40 minutes

Ingredients

For the rosemary honey syrup:

Toggle ingredient group

• ½ cup honey
• ⅓ cup water
• 2 sprigs fresh rosemary

For one mocktail:

Toggle ingredient group

• 4 ounces (½ cup) blood orange juice
• 1 ounce (2 tablespoons) lime juice
• 1 to 1 ½ ounces (2-3 tablespoons) rosemary honey syrup
• 2-3 ounces (4-6 tablespoons) sparkling water
• Rosemary sprigs, for garnish
• Blood orange slices, for garnish

Instructions

1. Make the honey syrup first. Combine the water, honey, and rosemary sprigs in a small pot or pan. Gently muddle the rosemary until it becomes fragrant. Bring the syrup to a simmer over medium heat. Allow the syrup to simmer for 2 minutes then remove it from heat. Allow the rosemary to steep in the syrup as it cools completely to room temperature. When the syrup has reached room temperature, remove and discard the rosemary. You should have about ¾ cup of syrup (enough for 4-6 drinks). Keep the syrup in an airtight container in the fridge for up to 2 weeks.
2. To make one blood orange mocktail, add the blood orange juice, lime juice, and rosemary honey syrup to a large tumbler or double old-fashioned glass. Stir well, then add a handful of ice and top with the sparkling water. Slap the rosemary sprig garnish on your palm to help release some of the oils, then add to the glass. Finish by garnishing with a slice of blood orange.

Notes

• You’ll need two smaller rosemary sprigs (about 4-5 inches long) for the rosemary honey syrup. 
• The syrup yields enough for 4-6 drinks depending on if you prefer your mocktail less sweet with 1 ounce of syrup, or more sweet with 1 ½ ounces of syrup. 
• To make a larger pitcher, add 20 ounces of blood orange juice, 5 ounces of lime juice, and all of the rosemary honey syrup. Stir well and keep chilled until ready to serve. When ready to serve, stir, then top with 10-15 ounces of sparkling water. Pour in glasses over ice and garnish with rosemary sprigs and blood orange slices.

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Nutrition Information:

Yield:

1

Serving Size:

1
Amount Per Serving: Calories: 1877Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 211mgCarbohydrates: 487gFiber: 4gSugar: 461gProtein: 9g

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The post Blood Orange Mocktail with Rosemary Honey Syrup appeared first on A Classic Twist.

Baking cookies during the holiday season brings a special kind of joy. The aroma of cinnamon, nutmeg, and ginger from these Spice Drop Cookies will evoke fond memories. With their crispy edges and tender centers studded with chopped pecans, these cookies are a delightful festive indulgence that will remind you of your grandmother’s kitchen.

Hey there, and welcome back, friends.

You are in for a delicious holiday treat!

The holidays always inspire me to bake with warm spices like ginger, cinnamon, and nutmeg. These warm spices are classics this time of year, and I’m always craving cookie, cake, and bar recipes that include them.

What sets drop cookies apart is their versatility. They are perfect for customizing and for these cookies, I used chopped pecans instead of chocolate chips. But you can also use chopped candied fruit or chopped almonds.

I added a glaze to these spiced drop cookies because it adds a fun extra touch and a burst of added sweetness. I drizzled the glaze but you can dip the cookies or even half dip the cookies into the glaze.

These are the types of cookies that are perfect for sipping hot cocoa by the fireplace with a classic holiday movie playing.

Make sure to add these cookies to your annual holiday cookie box or cookie swap. They’re easy to make and everyone including kids will love them. If someone is allergic to nuts, simply swap them for something else like candied fruit or chocolate chips.

Ingredients

• unsalted butter
• granulated sugar
• a large egg
• a dash of milk
• all-purpose flour
• baking powder
• salt
• warm spices like ground cinnamon, nutmeg, & ginger
• chopped pecans or blanched almonds
• powdered sugar

How to Make Spice Drop Cookies

Preheat the oven. Line a baking sheet with parchment paper.

In a medium bowl, cream the butter and sugar until light and fluffy, on medium speed with an electric mixer.

Add in the beaten egg and beat until combined.

In another medium bowl, whisk together the flour, baking powder, salt, and spices (cinnamon, nutmeg, ginger).

Add dry ingredients to batter slowly and mix on low until combined.

Add the pecans or almonds to the cookie batter.

Gently fold in the chopped nuts.

Drop the cookie batter onto the prepared baking sheet.

Bake cookies until lightly golden.

Let cookies cool on a cooling rack.

Make the glaze by combining the powdered sugar with milk. Adjust the consistency as needed.

Drizzle the glaze over the cooled cookies.

How to Store

Store the cinnamon spice drop cookies in an airtight container, with parchment paper between layers to prevent sticking, at room temperature for up to a week or in your freezer for up to 6 months.

More Christmas Cookie Recipes

• Cinnamon Pecan Shortbread Cookies
• Cranberry White Chocolate Oatmeal Cookies
• Peppermint White Chocolate Cookies
• Snowball Cookies
• Gingerbread Cookies

What do you think of this amazing spiced drop cookie recipe? What would you serve with these cookies? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy holiday baking, friends!

Spice Drop Cookie Recipe

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No Ratings

Yield: about 2 dozen cookies

Spice Drop Cookies

The aroma of cinnamon, nutmeg, and ginger from these Spice Drop Cookies will evoke fond memories. With their crispy edges and tender centers studded with chopped pecans, these cookies are a delightful festive indulgence that will remind you of your grandmother’s kitchen.

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Ingredients

• ½ cup unsalted butter, softened at room temperature
• 1 cup granulated sugar
• 1 large egg, beaten with 1 tablespoon milk
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ground ginger
• ½ cup chopped pecans or blanched almonds

Glaze:

Toggle ingredient group

• 1 cup powdered sugar
• 2-3 teaspoons milk

Instructions

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
2. In a medium bowl, cream the shortening and sugar until light and fluffy, about 2-3 minutes on medium speed with an electric mixer.
3. Add in the beaten egg and beat until combined.
4. In another medium bowl, whisk together the flour, baking powder, salt, and spices (cinnamon, nutmeg, ginger).
5. Add dry ingredients to batter slowly and mix on low until combined. Fold in the chopped pecans or almonds.
6. Drop 1 tablespoon (two tablespoons, if you want bigger cookies) on the prepared baking sheet, about 2 inches apart.
7. Bake cookies for about 10-15 minutes or until lightly golden.
8. Let cookies cool on a cooling rack.
9. Make the glaze by combining the powdered sugar with milk. Adjust the consistency as needed.
   Drizzle the glaze over the cooled cookies.

Notes

Adapted from Frank’s Ground Cinnamon container

Recommended Products

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• 
  Nordic Ware Natural Aluminum Commercial Baker's Jelly Roll Baking Sheet
• 
  OXO Good Grips Small Cookie Scoop

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 133Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 69mgCarbohydrates: 19gFiber: 1gSugar: 13gProtein: 1g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Spice Drop Cookies appeared first on A Classic Twist.

This warmly spiced cranberry pear crumble is the perfect blend of sweet and tart flavors making it ideal for autumn and winter gatherings. Zingy fresh cranberries are tossed with cubes of ripe, juicy pears and a trio of warming spices to create a delicious and comforting combination.

Hey there, and welcome back, friends.

You are in for a holiday treat!

This isn’t any normal pear crumble. It’s a pear crumble with a holiday twist. If I haven’t mentioned it enough, I love pears! I seriously can’t get enough of them. I feel they are the perfect fruit for desserts.

I have made many pear desserts over the years like simple Baked Pears with Crunchy Oat Crumble, Pear and Raspberry Bread, Pear Crisp with Oat Crumb Topping, Pear Apple Pie, and this delicious Maple Spiced Pear Cake.

Crumbles are my go-to lazy dessert and I have one for every season of the year (like this Peach Raspberry Crumble, Blueberry Crumble, Blackberry Crumble, and Strawberry Crumble). Everyone needs a handful of easy desserts you can throw together with pantry ingredients that always make everyone happy.

Let’s talk a little bit about this crumble. The blend of sweet and tart fruits is complemented by the buttery crumble topping, adding a satisfying textural crunch and depth of flavor.

Each spoonful of this dessert is like a warm hug on a cold evening. It’s comforting and filling and sometimes I have to have two bowls!

I love adding cranberries to my winter desserts because they add a zingy flavor that’s perfectly tart but not too tart.

My favorite way to serve crumble is warm with a scoop of my favorite vanilla ice cream. It’s a simple dessert that the whole family will love.

Ingredients

• unsalted butter
• sliced almonds
• brown sugar & granulated sugar
• salt
• fresh cranberries
• a few firm pears
• all-purpose flour
• lemon or orange juice
• vanilla extract
• ground cinnamon, ginger, and cloves
• Optional for serving: vanilla ice cream or gelato

How to Make Cranberry Pear Crumble

Preheat the oven and lightly grease a 2-quart baking dish with cooking spray or butter.

Add all of the crumble ingredients to a medium-sized bowl. Mix until crumbly in appearance and there are no longer any dry pockets of flour remaining. Set aside.

Toss all of the filling ingredients into a large bowl. Toss until the fruit is evenly coated in the sugar and spices.

Pour the filling into the greased baking dish, spreading it into an even layer.

Sprinkle the crumble over the top of the fruit in an even layer. Bake the crumble on the center rack of the preheated oven until the topping is golden brown and the fruit juices are bubbling, about an hour.

Make sure to allow the crumble to sit for at least 15-20 minutes after it comes out of the oven before serving. This gives the juices a chance to thicken.

Serve the crumble warm or at room temperature.

How to Store

Leftover baked crumble keeps best in the refrigerator. Make sure to cover it or place it in an airtight container and enjoy it within 4-5 days. It can be reheated in the microwave or oven.

More Holiday Recipes

• Cranberry Eggnog Coffee Cake
• White Chocolate Tart with Cranberries
• Eggnog Cheesecake
• Gingerbread Bundt Cake
• No Bake Peppermint Mocha Pie

What do you think of this delicious cranberry pear crumble recipe? What would you serve with a bowl of this crumble? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy holiday baking, friends!

Cranberry Pear Crumble Recipe

Print

No Ratings

Yield: 6-8 servings

Cranberry Pear Crumble

This warmly spiced cranberry pear crumble is the perfect blend of sweet and tart flavors making it ideal for autumn and winter gatherings. Zingy fresh cranberries are tossed with cubes of ripe, juicy pears and a trio of warming spices to create a delicious and comforting combination.

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

For the crumble:

Toggle ingredient group

• ½ cup (1 stick) unsalted butter, melted
• 1 ½ cups all-purpose flour
• ½ cup sliced almonds, roughly chopped
• ½ cup brown sugar, packed
• ½ teaspoon salt
• 1 teaspoon ground cinnamon

For the filling:

Toggle ingredient group

• 2 cups fresh cranberries
• 4 medium firm pears, peeled and cut into ½-inch chunks
• ¼ cup all-purpose flour
• ¾ cup granulated sugar
• 1 tablespoon lemon or orange juice
• 1 ½ teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves

Optional for serving:

Toggle ingredient group

• Vanilla ice cream or gelato

Instructions

1. Preheat the oven to 350 degrees. Lightly grease a 2-quart baking dish with cooking spray or butter.
2. Add all of the crumble ingredients to a medium-sized bowl. Mix until crumbly in appearance and there are no longer any dry pockets of flour remaining. Set aside.
3. Add all of the filling ingredients to a large bowl. Toss until the fruit is evenly coated in the sugar and spices. Pour the filling into the greased baking dish, spreading it into an even layer. Sprinkle the crumble over the top of the fruit in an even layer.
4. Bake the crumble on the center rack of the preheated oven for 50-60 minutes or until the topping is golden brown and the fruit juices are bubbling. Allow the crumble to cool for 15-20 minutes before serving to allow the fruit juices to thicken. Serve the crumble warm or at room temperature. Cover and store leftovers in the fridge for up to 4 days.

Notes

Frozen cranberries can be used in place of fresh cranberries. There’s no need to thaw them before use.

This recipe can easily be made dairy-free by substituting a plant-based butter or melted coconut oil.

Firm pear varieties like Bartlett, Bosc, and Anjou work best in this recipe because they will hold their shape during baking without getting mushy.

Leftover baked crumble keeps best in the refrigerator. Make sure to cover it or place it in an airtight container and enjoy it within 4-5 days. It can be reheated in the microwave or oven.

Recipe Tips

• Use ripe but firm pears. This ensures the best flavor and texture.
• Make sure to allow the crumble to sit for at least 15-20 minutes after it comes out of the oven before serving. This gives the juices a chance to thicken.
• If you don’t have sliced almonds, use an equal amount of pistachios or hazelnuts in their place. For a nut-free option, simply omit the almonds.
• Aim to cut the pears into half-inch chunks. This helps them soften evenly in the oven.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Non-Stick Pro Cake Pan Square 9 x 9 Inch
• 
  Professional-Grade Nonstick Loaf Pan 9 x 5
• 
  Fat Daddio's Anodized Aluminum Round Cake Pan, 6 Inches by 2 Inches

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 405Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 27mgSodium: 170mgCarbohydrates: 80gFiber: 6gSugar: 49gProtein: 6g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Cranberry Pear Crumble appeared first on A Classic Twist.