PEAR AND CRANBERRY CRISP
Dishing Up Maryland
by Lucie L. Snodgrass
Shaw Orchards, in business since 1909 and the only orchard with one foot in Maryland and the other in Pennsylvania, grows a number of pear varieties, including Red and Yellow Bartlett and Magness. Any of those will result in a luscious and delicately spiced crisp to serve for any occasion.
6 Servings
Ingredients
• 7 ripe but firm large pears, peeled, cored, and cut into long slices
• 1 cup fresh cranberries
• 1/2 cup sugar
• 1 cup plus 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 2/3 cup light brown sugar, firmly packed
• 1/2 cup old-fashioned (not quick) oats
• 1/4 teaspoon salt
• 1/2 cup (1 stick) cold butter, cut into pieces
• Whipped cream or Vanilla-Bean Ice Cream (optional)
Directions
1. Preheat the oven to 350"F. Butter an 8-inch square baking dish. Combine the pears, cranberries, sugar, the 2 tablespoons flour, cinnamon, and ginger in a bowl, and toss to combine. Transfer the pear mixture to the baking dish.
2. Combine the 1 cup flour, the brown sugar, oats, and salt in a bowl. Add the butter and cut it in, using a pastry cutter or knife, until the mixture is crumbly. Sprinkle the topping over the filling and transfer the baking dish to the oven.
3. Bake about 1 hour, until the topping is golden and the filling bubbles. Cool for 20 to 25 minutes before serving. Serve with whipped cream or ice cream, if desired.
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