Prep 20 mins
Cook 40 mins
This is a very simple yet elegant dessert that I serve often. You can top with a dollop of whipped cream if you like. It can be made ahead and heated in the oven while you are enjoying your main course. Recipe from Sunset Magazine.
- 1 cup all-purpose flour
- 1⁄2 cup granulated sugar
- 1⁄4 cup light brown sugar
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon salt
- 1⁄4 lb cold butter, cut into chunks
- 1⁄4 cup chopped walnuts
- 3 lbs firm-ripe pears, peeled,cored and cut into 1 inch chunks
- 1 cup fresh cranberries, rinsed and any bruised or decaying berries discarded
- In a bowl, mix flour, 1/4 cup granulated sugar, the brown sugar, cinnamon, nutmeg and salt.
- With a mixer fitted with a paddle attachment on low speed, or with your fingers, mix or rub in butter until mixture forms coarse crumbs and begins to come together.
- Stir in walnuts.
- In a large bowl, mix pears, cranberries, and remaining 1/4 cup granulated sugar.
- Divide fruit among 8-8 ounce ramekins or pour into a 9-inch square or round baking dish, spread level.
- Top evenly with flour mixture.
- Bake in a 375 degree oven until juices are bubbly, pears are tender when pierced, and topping is golden brown, 30- 35 minutes for ramekins, 40- 45 minutes for large crisp.