Pear-Cranberry Crisp with Cinnamon Ice CreamMark Thomas
Recipe information
Yield
Makes 8 servings
Ingredients
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
Preparation
Step 1
Preheat oven to 350°F. Toss pears, cranberries, and 1/2 cup sugar in large bowl. Let stand 15 minutes. Transfer mixture to 11x7x2-inch glass baking dish.
Step 2
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.
Step 3
Bake crisp 45 minutes. Increase oven temperature to 375°F. Bake until golden, about 10 minutes. Cool slightly. Serve warm with Cinnamon Ice Cream.
