Follow these steps for perfect results
Ripe Anjou pears
peeled, cored, cut into 1-inch pieces
Fresh cranberries
thawed
Sugar
All purpose flour
Finely ground walnuts
finely ground
Dark brown sugar
packed
Ground cinnamon
Unsalted butter
melted, cooled
Cinnamon Ice Cream
Preheat oven to 350F.
Toss pears, cranberries, and 1/2 cup sugar in a large bowl.
Let the mixture stand for 15 minutes.
Transfer the fruit mixture to an 11x7x2-inch glass baking dish.
In a medium bowl, mix flour, dark brown sugar, cinnamon, and 1/4 cup sugar.
Add melted butter to the flour mixture and stir with a fork until moist clumps form.
Sprinkle the topping evenly over the fruit in the baking dish.
Bake the crisp for 45 minutes at 350F.
Increase oven temperature to 375F.
Bake for an additional 10 minutes, or until the topping is golden brown.
Cool slightly before serving.
Serve warm with Cinnamon Ice Cream.
Expert advice for the best results
Add a pinch of salt to the crumble topping to enhance the flavors.
Use a variety of pear types for a more complex flavor profile.
Serve with a dollop of whipped cream or vanilla yogurt instead of ice cream.
Everything you need to know before you start
15 minutes
The fruit mixture and crumble topping can be prepared a day in advance.
Spoon into bowls and top with a scoop of cinnamon ice cream. Drizzle with caramel sauce, if desired.
Serve warm from the oven.
The light sweetness and bubbles of Moscato d'Asti complement the fruit flavors of the crisp.
Discover the story behind this recipe
Comfort food, often served during fall and winter holidays.
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