Pear-Cranberry Crisp

Crisps are one of those things I under appreciate. They don't result in particularly fancy or elegant desserts, but they take about 4 minutes of active work and they taste delicious. I made this to use up some remaining pears I had lying around. Cranberries and pears are actually seasonal in the autumn, but for some reason I always think of them as winter fruits (early winter probably) so I think it is perfect for right now.

My crisp wasn't very photogenic but it tasted great. The recipe recommends serving it with cinnamon ice cream, which would be tasty but I don't usually crave ice cream in the middle of the winter. That isn't true, I would eat ice cream pretty much all the time. Anyway, I recommend crisps if you are looking for an easy and delicious dessert and this one in particular.

Pear-Cranberry Crisp

FILLING
3 pounds ripe Anjou pears (about 5), peeled, cored, cut into 1-inch pieces
1 cup fresh cranberries or frozen, thawed
3/4 cup sugar
TOPPING
1 1/4 cups all purpose flour
1/2 cup finely ground walnuts
1/4 cup (packed) dark brown sugar
1/4 teaspoon ground cinnamon

1. Toss pears, cranberries, and 1/2 cup sugar in large bowl. Let stand 15 minutes. Transfer mixture to to 11x7x2-inch glass baking dish.
2. Mix flour, next 3 ingredients, and 1/4 cup sugar in medium bowl. Add butter; using fork, stir until moist clumps form. Sprinkle topping over fruit in dish.
3. Bake in a 350°F oven for 45 minutes. Increase oven temperature to 375°F. Bake until golden, about 10 minutes. Cool slightly.

From Epicurious
 
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