Name: Pear and Oatmeal Crisp
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 to 6 servings
Ingredients: 4 to 5 ripe Bartlett or Anjou pears; 1/4 cup cranberries, fresh or dried; 2 tablespoons sugar; 1/3 cup all-purpose flour; 1/3 cup rolled oats, uncooked; 1/4 cup dark brown sugar; 1 tablespoon granulated sugar; 1/4 teaspoon cinnamon; Pinch nutmeg and salt; 1/2 cup or 1 stick unsalted butter, melted; Heavy whipping cream or ice cream, for serving

Directions

Preheat the oven to 400 degrees F.
Peel, core, and thickly slice the pears. Toss them with the 2 tablespoons sugar and the cranberries and turn them into a deep, buttered 2-quart baking dish. The fruit should be at least 2 1/2-inches deep in the pan; add more fruit, if necessary.
For the topping, in a bowl, stir together the flour, oats, sugars, cinnamon, nutmeg, and salt. Drizzle in the melted butter tossing the ingredients with a fork to blend. Be careful not to over mix because you want a loose crumbly mixture, not a bound-together ball of topping. Sprinkle the topping over the pears.
Bake for 30 minutes, until pears are tender and topping is browned. Serve warm with heavy cream or ice cream.

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Pear and Oatmeal Crisp

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