Pear and Cranberry Crisp

Pear and Cranberry Crisp

  • 1 large pear (or two small pears)
  • 1/4 cup cranberries
  • 1/4 cup sugar
  • a small grinding of nutmeg
  • a shake of cinnamon
  • 1 t. lemon juice
  • 1 tsp. flour

For the topping:

  • 1/4 cup flour
  • 2 T. brown sugar
  • 3 T. room temperature butter

Slice the pears and place into a bowl with the cranberries. Add the sugar, nutmeg, cinnamon, lemon juice and flour. Mix everything together and press into a buttered baking dish. Press as hard as you can because the pears will release a lot of water and sink down into the dish.

In another bowl, mix the flour, sugar and butter with your fingers until you have small clumps. Sprinkle the clumps over the pear mixture. Bake at 375 degrees for 20 to 25 minutes or until browned. It’s a good idea to place the oven-proof container on a baking sheet or piece of aluminum foil in case there is some spillage.