Pear And Cranberry Crisp
|Chopped pecans||1 1⁄2 Cup (24 tbs)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Granulated sugar||12 Cup (192 tbs)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Cold sweet butter||1⁄2 Cup (8 tbs)|
|Cranberries||1 3⁄4 Cup (28 tbs), rinsed and drained (Use Either Fresh Or Frozen)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1 Teaspoon|
|Cranberry juice cocktail||1⁄4 Cup (4 tbs)|
|All purpose flour||2 1⁄2 Tablespoon|
|Firm ripe pears||4 , peeled, cored and cut into 1/2-inch cubes|
1. Preheat oven to 350°F (180°C).
2. In a mixing bowl, combine pecans, flour, sugars and cinnamon. Using a pastry blender, cut in butter until mixture is crumbly and resembles small peas. Set aside.
3. In a saucepan, combine cranberries, sugar, cinnamon, cranberry juice and flour. Cook over medium heat, stirring often, about 10 minutes, or until mixture is thickened and cranberries have burst. Stir in pears.
4. Pour the filling into an ungreased 8x12-inch (20x30-cm) baking pan. Sprinkle evenly with the topping. Bake in oven about 30 minutes, until golden brown and bubbling.
5. Serve warm.