Pear-Cranberry Crisp

By zeenieme

Ingredients

• 5 Bartlett pears (2 1/2 lb.), peeled and cut into 1" chunks
• 1 cup fresh or frozen (not thawed) cranberries
• 1/4 cup granulated sugar
• 1/4 cup crystallized ginger, finely chopped
• 1 Tbsp. lemon juice
• 3/4 cup flour
• 3/4 cup packed light brown sugar
• 1/4 tsp. nutmeg
• 6 Tbsp. cold butter, cut into small pieces
• 1/2 cup coarsely chopped pecans
• Sweetened whipped cream (optional)

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 375 degrees. In large bowl, toss together pears, cranberries, granulated sugar, crystallized ginger and lemon juice. Transfer to 9" square baking pan.

2. In food processor, combine flour, brown sugar and nutmeg, and pulse to blend. Add butter and pulse until mixture resembles coarse crumbs. Add pecans, pulsing until just combined. Sprinkle mixture over pears.

3. Bake 55 minutes or until fruit is bubbling and topping is crisp and golden brown. Cool 10 minutes before serving. Serve with sweetened whipped cream if desired.