Pear-Cranberry Crisp with Cinnamon Ice Cream
- 3 pounds ripe Anjou pears (about 5), peeled, cored, cut into 1-inch pieces
- 1 cup fresh cranberries or frozen, thawed
- 3/4 cup sugar
- 1 1/4 cups all purpose flour
- 1/2 cup finely ground walnuts
- 1/4 cup (packed) dark brown sugar
- 1/4 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, melted, cooled
- cinnamon Ice Cream
- Preheat oven to 350F.
- Toss pears, cranberries, and 1/2 cup sugar in large bowl.
- Let stand 15 minutes.
- Transfer mixture to 11x7x2-inch glass baking dish.
- Mix flour, next 3 ingredients, and 1/4 cup sugar in medium bowl.
- Add butter; using fork, stir until moist clumps form.
- Sprinkle topping over fruit in dish.
- Bake crisp 45 minutes.
- Increase oven temperature to 375F.
- Bake until golden, about 10 minutes.
- Cool slightly.
- Serve warm with Cinnamon Ice Cream.
fresh cranberries, sugar, flour, ground walnuts, brown sugar, ground cinnamon, unsalted butter, cinnamon
Taken from www.epicurious.com/recipes/food/views/pear-cranberry-crisp-with-cinnamon-ice-cream-107328 (may not work)