4-5 pears (Bosc or Anjou) peeled and diced
1 bag fresh cranberries
1 tablespoon lemon juice
1 teaspoon vanilla extract
½ cup brown sugar
2 tablespoons cornstarch
1 teaspoon cinnamon

1 cup flour
¼ cup sugar
¼ cup brown sugar
18 cookies (see gingersnap cookie recipe),  crushed
½ cup (1 stick) margarine or butter, melted

  1. Preheat oven to 350ºF.
  2. Combine the filling ingredients in a 9-inch cast-iron skillet or baking dish. Toss to coat the pears and cranberries.
  3. Combine the topping ingredients and sprinkle generously over the filling. Bake for 40 to 50 minutes, until the fruit juice is bubbling. Serve with a scoop of vanilla ice cream.


Yield: 1 (9-inch) crumble


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