Pear-Dried Cranberry Crisp

• Topping:
• 1/2 cup all-purpose flour
• 1/2 cup old-fashioned oats (not instant)
• 2/3 cup packed dark brown sugar
• 1 1/4 teaspoons cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, cold, cut into pieces
• Filling:
• 3 pounds ripe pears, peeled, cored and thinly sliced
• 1 cup dried cranberries
• 1 tablespoon lemon juice
• 3 tablespoons all-purpose flour
• Pinch of salt

1. Preheat oven to 400u0b0F; mist an 11-by-7-inch baking pan with cooking spray. Line a large rimmed baking sheet with foil.
2. Make topping: In a food processor, pulse first six ingredients. Add butter; pulse until mixture resembles coarse meal.
3. Make filling: In a bowl, toss together all filling ingredients. Transfer to pan; spread evenly. Sprinkle topping mixture over fruit.
4. Place pan on baking sheet and bake until top is golden, about 35 minutes. Remove pan and cool on a wire rack for 20 minutes before serving.

topping, allpurpose, oldfashioned oats, brown sugar, cinnamon, ground ginger, salt, unsalted butter, filling, cranberries, lemon juice, allpurpose, salt

Taken from www.myrecipes.com/recipe/pear-dried-cranberry-crisp (may not work)