Pear Cranberry Crisps

• For the fruit
• Zest and juice of 1 large orange
• 3 tablespoons lemon juice
• 9 firm-ripe Bosc pears
• 1 1/2 cups fresh or frozen cranberries, picked over, rinsed, and drained
• 1/4 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 2 tablespoons cornstarch
• For the topping
• 1 tablespoon orange zest
• 1 1/2 cups flour
• 2/3 cup packed light brown sugar
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon salt
• 2/3 cup regular oats
• 10 tablespoon melted butter

1. Preheat oven to 400u0b0 and space 2 baking racks evenly apart. Put orange and lemon juices in a large bowl. Peel, halve, and core pears, then slice thinly lengthwise and cut slices in half. Add pears to juice and toss gently. Stir in cranberries.
2. In a separate small bowl, mix together zest from juiced orange, sugars, cinnamon, nutmeg, and cornstarch. Sprinkle over pears and cranberries and gently but thoroughly toss together. Divide among 12 small oval baking dishes (see Notes).
3. Make topping: In a medium bowl, mix zest, flour, brown sugar, cinnamon, salt, and oats. Add butter and stir with a fork until mixture forms small clumps (break up any large clumps with your fingers).
4. Top fruit with crumbs, dividing evenly. Arrange ramekins diagonally on 2 large baking sheets. Bake 40 to 50 minutes, or until the fruit is bubbling and topping is quite browned. Serve warm, with Ginger Creme Anglaise.
5. Note: Nutritional analysis is per ramekin.

orange, lemon juice, pears, frozen cranberries, granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, topping, orange zest, flour, brown sugar, cinnamon, salt, regular oats, butter

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