Cranberry, Pear and Vanilla Crisp

• 14 cup all-purpose flour
• 14 cup old fashioned oats
• 14 cup packed brown sugar
• 4 tablespoons cold butter
• 14 teaspoon ground nutmeg or 14 teaspoon mace
• 1 plump vanilla bean, seeds of
• 14 cup packed brown sugar
• 14 cup granulated sugar
• 12 tablespoon cornstarch
• 5 -6 medium pears, ripe but not mushy (Bartlett, Anjou or Bosc)
• 3 cups fresh cranberries
• 14 teaspoon ground cinnamon

1. Preheat oven to 375.
2. Combine topping ingredients with a pastry blender, in afood processor, or with your fingers until biggest bits are the size of the oats.
3. Set aside or refrigerate for up to 2 days.
4. In a large bowl, stir together the vanilla seeds, brown sugar, white sugar, cornstarch and cinnamon.
5. Add pears and cranberries and stir to coat evenly.
6. Spoon fruit into a large, shallow dish (for more surface area and therefore more topping in each bite!)
7. and top with crumble mixture.
8. Bake for 45 minutes until topping is golden and filing bubbles up.
9. Cool 15 minutes then serve with vanilla ice cream.

flour, oats, brown sugar, cold butter, ground nutmeg, vanilla bean, brown sugar, sugar, cornstarch, bartlett, fresh cranberries, ground cinnamon

Taken from www.food.com/recipe/cranberry-pear-and-vanilla-crisp-146206 (may not work)