“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:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

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.

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