PEAR-CRANBERRY CRISP
4 firm, ripe pears, peeled, cored and sliced
3 cups (12 oz. by weight) CAPE BLANCO CRANBERRIES, halved and seeded *
1/3 cup sugar
½ teaspoon cinnamon
¾ cup rolled oats
2/3 cup brown sugar
½ cup butter, cut into ½” pieces
½ cup flour
pinch of salt
Toss pears, CAPE BLANCO CRANBERRIES, sugar and ¼ teaspoon cinnamon in 10” round baking dish until blended. Combine oats, brown sugar, butter, flour, salt and ¼ teaspoon cinnamon in large bowl. Blend with finger tips until mixture resembles coarse meal. Sprinkle over fruit mixture and pat down lightly. Bake until pears are tender and topping is golden, about 45 minutes at 375 degrees. Serve warm with ice cream.
* To seed cranberries, cut in half across the berry, not end to end, place in colander and shake. Most will come out. Not really necessary but this cook liked no seeds.
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