Fall Dessert ~ Pear Cranberry Crisp

This weekend was Thanksgiving here in Canada.  And with Thanksgiving comes all the yummy fall foods of the holiday.   Our family has had to pivot a bit in how we make our dinner because of family circumstances.  We have our dinner with Mom in her supportive living home so she can join us, which means the menu has been simplified because we take it in there.  We tried ordering turkey dinner in but found for the guys the portions were small from the restaurant we ordered from and too costly from catering places.  So we've ditched the turkey idea for thanksgiving (which was a tough one for me, I loooove turkey dinner), but the logistics were just too hard.  No where to keep food hot, I mean who likes cold gravy, and way to many components.  So we have decided that ham is our go to meal for Thanksgiving as a family.   Making that one decision has made things much simpler.   

This year dessert was up to me.  I'm not a great baker so usually purchase something if I have to bring dessert.  But then I saw these beautiful, large Bartlett Pears at C*stco and knew immediately what I would make.  Pear Crisp!  My favorite desserts are crisps.   Anyone can make it, easy peasy.  It can be made ahead of time and serves a crowd.  It's delicious hot, but just as good room temp.  I even like it cold.  Ice cream is a crowning touch.  Yum!  This is my own recipe, adjust spices or sugar as you see fit (we tend to like it less sweet).  I've made it using half pears, half apple.  This year I threw in the fresh cranberries as an experiment to give it a thanksgiving vibe.  They were delicious giving it a nice tart pop when you bit into one.   Unfortunately, it was all gone before I thought to take a picture so you'll just have to use your imagination.  :)

PEAR CRANBERRY CRISP

For a 13 x 9 inch baking dish.  Recipe can be halved for an 8 x 8 dish.

- 1/3 cup lemon juice

- 12 cups peeled and sliced ripe pears ( I used a dozen large bartlett pears)

- 1 1/2 cup fresh cranberries

- 2 tsp vanilla

- 3 tsp cinnamon

- 1/2 tsp nutmeg, fresh grated is ideal

- 1/2 tsp salt

- 1 1/2  Tbsp flour (if you prefer thicker sauce use 2 Tbsp)

- 1 cup salted butter at room temp

- 1 cup flour

- 1 cup rolled or large flake oats

- 1/2 cup white sugar

- 1 cup brown sugar

- 1/2 tsp salt

-OPTIONAL:  2/3 cup finely chopped pecans (I skipped due to a nut allergy in the family)

Preheat oven to 350*F

In a bowl large enough to hold the pears, add water to half full.  Add approx.1/3 cup of lemon juice.  Peel, core and slice pears adding to water to prevent browning.  When all are done, drain well.  Add pears back to dried bowl.  Add cranberries, vanilla, cinnamon, nutmeg, salt. Mix together.  Add 1 1/2 Tbsp. flour and toss to coat.  Place into baking dish.  

In another bowl mix remaining ingredients using a fork or your hands.  Mixture will have lumps.  Spoon evenly over top of pears.  If desired, sprinkle more cinnamon on top.  Bake for 45 minutes. Let cool 5 - 10 minutes before serving.

Serve hot with vanilla ice cream.  You can also add a caramel sauce to serve if you like.  Or room temperature with a sweet vanilla cream.