Pear and Cranberry Crumbly Crisp
Serves 6 to 8
Pears and just-harvested cranberries are the perfect combination for a cold-weather crisp. The topping on this crisp bakes down into the fruit rather than just sitting on the top. It’s delicious on its own, but also with vanilla or butter pecan ice cream or frozen yogurt.
6 large pears, peeled, cored, and sliced
About 1 1⁄2 tablespoons lemon juice
2 cups cranberries
3⁄4 cup sugar
2 tablespoons plus 3⁄4 cup unbleached flour
3⁄4 cup packed light brown sugar
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground nutmeg
8 tablespoons unsalted butter, cut into pieces
3⁄4 cup rolled oats
3⁄4 cup coarse chopped walnuts or pecans
2 tablespoons unsalted butter, cut into small pieces
1. Slice pears into a bowl and drizzle lemon juice on them so they don’t turn dark. Add cranberries, sprinkle with the sugar and 2 tablespoons flour, and toss.
2. Preheat oven to 400o F and butter a 2- to 21⁄2-quart baking dish. Transfer the fruit to the buttered dish.
3. Stir together flour, brown sugar, salt, and nutmeg. Cut butter into flour mixture with a pastry blender until just blended. Toss in oats and nuts. Spread mixture over fruit and dot the top with the remaining 2 tablespoons butter. Bake in a preheated oven for about 30 minutes until the crisp is golden brown and the fruit is bubbling. Serve warm or at room temperature.