Cranberry-Pear Crisp

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It’s been a long time since I have had a Saturday with nothing planned. Cheer season is over, basketball hasn’t yet started….and my house is a mess. After spending the day FINALLY cleaning my house, a salami, cheese, mustard, and pickles plate was in order for dinner. Following that, well it only made sense for a delicious, homemade, baked dessert. This Cranberry-Pear Crisp was way too easy for how tasty it is. And the crisp part..well, I will definitely keep it for use on top of other fruit crisps I make, it was superb.

YOU’LL NEED:

1 pound cranberries (thawed if frozen)
1 cup dried cranberries
1 1/2 cups sugar
2 teaspoons vanilla extract
3 firm pears (such as Bosc), peeled and cut into 1/2-inch pieces
1/2 teaspoon ground cinnamon
Pinch of ground allspice
1 cup plus 2 tablespoons all-purpose flour
1 cup pecans, chopped
1/4 cup old-fashioned rolled oats
1/4 teaspoon salt
1 stick unsalted butter, melted

Preheat the oven to 375 degrees.

Combine the fresh and dried cranberries in a large bowl.

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Add 1 cup sugar, water and vanilla – tossing to coat. Lightly smash with a potato masher or fork.

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Add the pears, cinnamon, allspice and flour – toss to coat. Transfer to a 3qt baking dish.

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Make the topping: mix flour, pecans, oats, remaining sugar and salt in a medium bowl, then stir in the melted butter. Pinch the topping into small clumps and sprinkle over the fruit.

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Bake for 40 minutes, or until top is golden brown and fruit is bubbling. Serve warm or at room temperature.

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Recipe courtesy of: foodnetwork.com

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