Cranberry-Pear Crisp

Babs in Toyland's Note:

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.

• Total Time: 1 hrs
• Prep Time: 20 mins
• Cook Time: 40 mins

Ingredients:

Servings: 8

• 1 cup all-purpose flour
• ½ cup granulated sugar
• ¼ cup light brown sugar
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• ¼ lb cold butter , cut into chunks
• ¼ 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

Directions:

1. In a bowl, mix flour, 1/4 cup granulated sugar, the brown sugar, cinnamon, nutmeg and salt.
2. 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.
3. Stir in walnuts.
4. In a large bowl, mix pears, cranberries, and remaining 1/4 cup granulated sugar.
5. Divide fruit among 8-8 ounce ramekins or pour into a 9-inch square or round baking dish, spread level.
6. Top evenly with flour mixture.
7. 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.