Right up front, I must note that I didn’t have dried cranberries on hand, so I substituted other things, which I’ll note below. During the prep, I thought the dry ingredients looked pretty:
Here’s the finished product:
- 3/4 cup old-fashioned rolled oats (not quick-cooking)
- 1/3 cup plus 2 tablespoons packed light-brown sugar
- 1/4 cup all-purpose flour (spooned and leveled)
- 1/4 cup blanched almonds, chopped
- 1/2 teaspoon ground cinnamon
- [not in the original recipe, but I love nutmeg, so I grated some in the bowl. How much? Who knows!]
- 1/4 teaspoon fine salt
- 5 tablespoons unsalted butter, room temperature [I didn’t want to wait for the butter to be the right consistency – I just melted it a bit in the microwave and everything turned out fine]
- 3 pounds pears, such as Bartlett or Anjou (about 6), cored, peeled, and cut into 1/2-inch pieces
- 1/4 cup finely chopped crystallized ginger (optional) [I used a generous squirt of prepared ginger in a tube from the supermarket – I’m lazy]
- 1 cup dried cranberries [I didn’t have this, so I used some raspberries that were only going to be good for another day and some raisins for texture]
- 2 tablespoons cornstarch
- Preheat oven to 400 degrees. In a medium bowl, combine oats, 1/3 cup brown sugar, flour, almonds, cinnamon, and salt. With your hands or a pastry cutter, work in butter until large clumps form.
- In a large bowl, gently toss together pears, 2 tablespoons brown sugar, ginger (if using), cranberries, and cornstarch. Transfer to an 8-inch square baking dish and sprinkle with oat mixture.
- Bake until juices are bubbling and topping is browned and crisp, 20 minutes. Let cool 10 minutes. Serve warm or at room temperature.
A cool scoop of vanilla ice cream is the perfect accompaniment to this sweet crisp.
–recipe courtesy of Martha Stewart’s Everyday Food magazine, October 2011