This is a variation of a recipe I found on Epicurious.com. The topping called for ground walnuts, which some of my children will not eat, so I used a nut-free topping that I have found successful. This is really delicious – a warm, fruity dessert with a crispy crunch – perfect for Thanksgiving or any fall or winter occasion. Try it with vanilla or cinnamon ice cream!
3 pounds ripe Anjou pears (5 or 6)
1 cup cranberries (rinsed and dried)
1/2 cup white sugar
1 cup flour
1/4 teaspoon cinnamon
1/2 cup light brown sugar, packed
6 tablespoons butter or pareve margarine
Preheat the oven to 350 degrees. Grease a 10-inch round baking dish or deep pie dish.
Peel and core the pears and cut into 1-inch pieces. Toss the pears and cranberries with 1/2 cup white sugar in a large bowl. Let stand for 15 minutes. Transfer the fruit mixture to the baking dish.
Cream the margarine and brown sugar. Add the flour and cinnamon and mix until crumbly. Sprinkle the topping evenly over the fruit, pressing down slightly if necessary to make it stick.
Bake for approximately 45 minutes. The pears should be soft, but not mushy, when a knife is inserted and the topping should be golden brown and crunchy.
Cool slightly and serve while still warm, or cool completely and serve at room temperature. Store leftovers in the refrigerator and bring to room temperature before serving.