Cranberry Pear Crisp

By Foodiewife

I've made Cranberry Pear Crisps before, because I think they're such a great combination. Unfortunately, the cranberries didn't cook as fast as the pears and I was disappointed. I had some leftover "Pecan Crumble" topping from a delicious Sweet Potato Casserole (http://keyingredient.com/recipes/155159/pioneer-womans-sweet-potato-casserole/).
I experimented with cooking the cranberries a bit, then adding them to the pears. What we got was a delicious dessert that I quickly had to write down, so that I could make it again!

Ingredients

• TOPPING:
• 1 cup brown sugar
• 1 cup pecans, finely chopped
• 1/2 cup flour
• 3/4 sticks butter
• Note: Leftover crumble stores well in an air tight container for 2 weeks, maybe more!
• FRUIT FILLING:
• 2 pears, cored, peeled and cut into bite size slices
• 2 cups fresh cranberries
• 1/2 cup water
• Zest of 1 lemon
• 1 cup sugar, divided
• 2 teaspoons corn starch
• 2 pats cold butter, diced

Preparation

Step 1

In a sauce pan, bring the fresh cranberries, water and about 1/2 cup sugar to a boil. Add the lemon zest and juice of 1/2 lemon. Reduce the heat and cook for 2 to 3 minutes.

In a bowl, place the sliced pears and squeeze the remaining lemon juice; stir.

Remove the cranberries with a slotted spoon and add to the pears, reserving the liquid in the pan.

Note: Taste the liquid for tartness. You can add a little more sugar, if desired.

Whisk the corn starch with 2 tablespoons water until dissolved. Whisk the mixture into the pan and stir, on medium-low heat, until thickened.

Pour the liquid into the bowl of pears and cranberries; gently mix.

Divide the fruit mixture into four ramekins (or one large dish) and add a few small pats of unsalted butter on top.

Sprinkle an even layer of crumbles on top, about 1/2 inch thick.

Bake at 350°F for 20 to 25 minutes. Allow to cool until just warm.

Top with softened vanilla ice cream or fresh whipped cream, if desired. Delicious!