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DessertsPies, Cobblers, Crisps pg 1CRISPS >>> >  Pear & Cranberry Crisp


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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


• 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)


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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