Pear and Cranberry Crisp

• 8 ripe medium Anjou or Bartlett pears, peeled, cored, and cut into 1/2-inch wedges
• One 12-ounce bag fresh or frozen cranberries
• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter, cut into small pieces, chilled
• 1/2 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 6 tablespoons unsalted butter, cut into small pieces, chilled
• 1 teaspoon ground cinnamon
• 1 cup chopped walnuts

1. Position a rack in the center of the oven and preheat to 350F.
2. Lightly butter a 13 x 9-inch glass baking dish.
3. To make the filling, in the prepared dish, toss together the pears, cranberries, granulated sugar, flour, and butter.
4. To make the topping, in a medium bowl, using your fingertips, work the flour, brown sugar, butter, and cinnamon until combined and crumbly.
5. Work in the walnuts.
6. Sprinkle the topping evenly over the filling.
7. Place on a baking sheet.
8. Bake until the juices are bubbling and the pears are tender, about 45 minutes.
9. Serve hot, warm, or at room temperature.
10. (The crisp can be baked up to 8 hours ahead, cooled, covered, and stored at room temperature.)

bartlett, cranberries, sugar, flour, unsalted butter, allpurpose, brown sugar, unsalted butter, ground cinnamon, walnuts

Taken from www.cookstr.com/recipes/pear-and-cranberry-crisp (may not work)