Cranberry-Pear Crisp

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.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 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

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.