Sunday Brunch: Pear Cranberry Crisp Recipe

• 1 cup dried cranberries
• 8 ripe pears (about 2 1/4 pounds), cored and sliced
• 1 teaspoon vanilla
• 1/2 cup granulated sugar
• 1 1/4 cups flour
• Slightly rounded 1/3 cup rolled oats
• 1/4 cup packed dark brown sugar
• 1/4 teaspoon ground cinnamon
• Scant 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted and cooled to room temperature
• Creme fraiche or whipped cream to serve

1. Preheat the oven to 375u0b0. Toss the cranberries, pears, vanilla, and 1/4 cup granulated sugar together in a bowl with 1/4 cup water.
2. In another bowl, whisk together the remaining 1/4 cup granulated sugar, flour, oats, brown sugar, cinnamon, and salt. Drizzle in the butter and stir with a fork until the mixture is crumbly and all the flour is incorporated. Do not allow the mixture to come together into a ball.
3. Spread the fruit in a 9x13 baking dish (or in eight 8-ounce ramekins). Use your fingers to sprinkle the crumb topping over the fruit, breaking up any large crumbs (crumbs larger than 1 inch will not cook through). Bake until the filling is bubbling and the topping is browned, about 40 minutes. The juices should bubble thickly; otherwise the fruit will be soggy. Serve hot, warm, or at room temperature with creme fraiche or whipped cream.

cranberries, vanilla, granulated sugar, flour, rolled oats, brown sugar, ground cinnamon, salt, unsalted butter, crueme

Taken from www.seriouseats.com/recipes/2009/11/sunday-brunch-pear-cranberry-crisp-dessert-breakfast.html (may not work)