Spiced Pear And Berry Crisp With Whipped Crème Fraiche

• 1/3 cup 2 T walnut halves
• For Topping:
• 1/2 cup gluten free rolled oats (I used Bob's Red Mill brand)
• 1/4 cup golden brown sugar, packed
• 5 tablespoons cold unsalted butter, cut into cubes
• 1/2 teaspoon Saigon cinnamon
• Pinch of sea salt
• +++++++++++++++++++++
• For Spiced Pear and Berry:
• 3 ripe but firm Bartlett or Anjou pears
• 1 cup whole fresh cranberries or blueberries
• 1 small tangerine, cut into quarters
• 3 tablespoons sugar if using cranberries, 2T if using blueberries
• 1/2 teaspoon whole black tellicherry peppercorns
• 1/4 teaspoon ground cloves
• 1 teaspoon grated fresh ginger
• Pinch of cardamom
• +++++++++++++++++++++
• For Whipped Creme Fraiche:
• 1 cup cold heavy cream
• 3 tablespoons creme fraiche
• 1 tablespoon confectioner's sugar

1. Prepare a 2-quart ceramic baking dish by thoroughly greasing with butter. Pulse walnuts in a food processor until mixture resembles a coarse meal. Transfer nuts to a small bowl and set aside. Preheat oven to 350 degrees F.
2. For the topping: Add rolled oats to food processor. Pulse a few times to break up oats. Add brown sugar, butter, cinnamon and salt. Pulse until mixture resembles a coarse meal.
3. For the Spiced Pear & Berry: For each pear, slice off the stem end, peel off the skin, halve and core. Slice each half into six or seven pieces and place in a large bowl, squeezing tangerine juice on the cut pear. Repeat until all the pears are sliced and all of the tangerine quarters are juiced. Remove any tangerine seeds that may have slipped into the bowl.
4. Wash and dry cranberries or blueberries; add them to the pears. Sprinkle sugar and pulsed walnuts onto fruit, using a spatula to combine.
5. Using a mortar and pestle, finely and evenly grind the whole peppercorns. Fold the pepper, cloves, grated ginger, and pinch of cardamom into the fruit mixture.
6. Carefully transfer fruit to prepared ceramic baking dish. Top with oat-brown sugar mixture, using a spatula to spread over fruit. Bake until top is golden and bubbling, about 40-45 minutes. Remove from oven and allow crisp to cool slightly.
7. In a large metal bowl, using an electric mixer beat cold heavy cream until soft peaks form (best to start out slower and speed up as you go). In a separate small bowl, combine creme fraiche and confectioner's sugar with a spoon until incorporated. Stir creme fraiche mixture into whipped cream, using mixer to achieve soft peaks again, if necessary. Serve crisp warm with whipped creme fraiche.

t, rolled oats, golden brown sugar, cold unsalted butter, cinnamon, salt, bartlett, cranberries, tangerine, sugar, whole black, ground cloves, ginger, cardamom, crueme fraiche, cold heavy cream, crueme fraiche, sugar

Taken from food52.com/recipes/7670-spiced-pear-and-berry-crisp-with-whipped-creme-fraiche (may not work)