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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a very simple yet elegant dessert that I serve often. You can top with a dollop of whipped cream if you like. It can be made ahead and heated in the oven while you are enjoying your main course. Recipe from Sunset Magazine. Ingredients:
1 cup all-purpose flour |
1/2 cup granulated sugar |
1/4 cup light brown sugar |
1/2 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1/4 teaspoon salt |
1/4 lb cold butter, cut into chunks |
1/4 cup chopped walnuts |
3 lbs firm-ripe pears, peeled,cored and cut into 1 inch chunks |
1 cup fresh cranberries, rinsed and any bruised or decaying berries discarded |
Directions:
1. In a bowl, mix flour, 1/4 cup granulated sugar, the brown sugar, cinnamon, nutmeg and salt.
2. With a mixer fitted with a paddle attachment on low speed, or with your fingers, mix or rub in butter until mixture forms coarse crumbs and begins to come together.
3. Stir in walnuts.
4. In a large bowl, mix pears, cranberries, and remaining 1/4 cup granulated sugar.
5. Divide fruit among 8-8 ounce ramekins or pour into a 9-inch square or round baking dish, spread level.
6. Top evenly with flour mixture.
7. Bake in a 375 degree oven until juices are bubbly, pears are tender when pierced, and topping is golden brown, 30- 35 minutes for ramekins, 40- 45 minutes for large crisp.
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