Pear Cranberry Crisp (With White Chocolate!)

• FOR THE FILLING:
• 1/3 cups Fresh Cranberries (if Frozen, Don't Thaw)
• 2 whole Fresh Anjou Or Bosc Pears (peeled, Cored And Diced)
• 2 Tablespoons Sugar
• 1/2 teaspoons Vanilla
• FOR THE STREUSEL:
• 3 Tablespoons Rolled Oats
• 2-1/2 Tablespoons Flour
• 2-1/2 Tablespoons Brown Sugar
• 1/8 teaspoons Cinnamon
• 2 Tablespoons Cold Butter, Diced
• 3 Tablespoons Chopped Walnuts
• 3 Tablespoons White Chocolate Chips

1. Preheat the oven to 375 F. Have two 10-ounce ramekins (or four small 5-ounce ramekins) lightly greased and ready to go.
2. In a medium bowl, stir together the cranberries, diced pears, sugar and vanilla. Divide the mixture between the ramekins.
3. In the same bowl, combine all the ingredients for the streusel topping except the walnuts and white chocolate chips. Use your fingers to rub the butter into the dry ingredients and create coarse crumbs. Next, work in the walnuts and chocolate chips. Divide the crumb mixture between the ramekins.
4. Put the ramekins on a cookie sheet and bake for 25-30 minutes, or until the top is golden brown and the fruit is bubbling.

filling, fresh cranberries, fresh anjou or, sugar, vanilla, streusel, rolled oats, flour, brown sugar, cinnamon, butter, walnuts, white chocolate chips

Taken from tastykitchen.com/recipes/desserts/pear-cranberry-crisp-with-white-chocolate/ (may not work)