Pear-Cranberry Crisp with Cinnamon Ice Cream

Name: Pear-Cranberry Crisp with Cinnamon Ice Cream
Yield: Makes 8 servings
Ingredients: 3 pounds ripe Anjou pears (about 5), peeled, cored, cut into 1-inch pieces; 1 cup fresh cranberries or frozen, thawed; 3/4 cup sugar; 1 1/4 cups all purpose flour; 1/2 cup finely ground walnuts; 1/4 cup (packed) dark brown sugar; 1/4 teaspoon ground cinnamon; 1/2 cup (1 stick) unsalted butter, melted, cooled; cinnamon Ice Cream

EpicuriousMakes 8 servingsSource

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Pear-Cranberry Crisp with Cinnamon Ice Cream

Ingredients

3 pounds ripe Anjou pears (about 5), peeled, cored, cut into 1-inch pieces

1 cup fresh cranberries or frozen, thawed

3/4 cup sugar

1 1/4 cups all purpose flour

1/2 cup finely ground walnuts

1/4 cup (packed) dark brown sugar

1/4 teaspoon ground cinnamon

1/2 cup (1 stick) unsalted butter, melted, cooled

cinnamon Ice Cream

Method

Preheat oven to 350°F. Toss pears, cranberries, and 1/2 cup sugar in large bowl. Let stand 15 minutes. Transfer mixture to 11x7x2-inch glass baking dish.

Mix flour, next 3 ingredients, and 1/4 cup sugar in medium bowl. Add butter; using fork, stir until moist clumps form. Sprinkle topping over fruit in dish.

Bake crisp 45 minutes. Increase oven temperature to 375°F. Bake until golden, about 10 minutes. Cool slightly. Serve warm with Cinnamon Ice Cream.