Cookbook:Pear-Cranberry Crisp

| American cuisine | Vegetarian Cuisine | Holiday Recipes | Dessert

Ingredients

 * 4 ea. (2½ pounds) firm, ripe pears peeled, cored, and sliced
 * 12 ounces cranberries
 * ⅓ cup sugar
 * ½ teaspoon cinnamon, divided
 * ¾ cup rolled oats
 * ⅔ cup sliced almonds
 * ⅔ cup firmly packed brown sugar
 * ½ cup butter cut into pieces
 * 1 cup flour

Procedure

 * 1) Preheat oven to 375°F.
 * 2) Toss pears, cranberries, sugar, and ¼ teaspoon cinnamon in a 9x9-inch baking dish until blended.
 * 3) Combine oats, almonds, brown sugar, butter, flour, and remaining ¼ teaspoon cinnamon in large bowl. Blend with fingertips.
 * 4) Sprinkle crumble over fruit and pat down lightly.
 * 5) Bake until pears are tender and topping is golden, about 45 minutes.
 * 6) Serve hot or warm.

Notes, tips, and variations

 * Try baking in a 15-inch Dutch oven—place on 12 briquettes, and top with 19 briquettes. Cook for 35–45 minutes, checking crisp after 30 minutes.