If you can't find fresh cranberries, use thawed frozen ones. A prepared pie shell yields a stellar dessert with little effort. Serve with vanilla ice cream.

Ingredients

  • Streusel:
  • 3/4 cup regular oats
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Dash of salt
  • 2 tablespoons chilled butter, cut into small pieces
  • Filling:
  • 3 cups (1/2-inch) cubed peeled Anjou pear (2 large)
  • 2 cups fresh cranberries
  • 2/3 cup packed light brown sugar
  • 2 1/2 tablespoons cornstarch
  • Remaining ingredient:
  • 1 unbaked 9-inch deep-dish pastry shell

Preparation

  1. Preheat oven to 350°.
  2. To prepare streusel, combine first 5 ingredients in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
  3. To prepare filling, combine pear, cranberries, 2/3 cup brown sugar, and cornstarch in a large bowl; toss well to combine. Spoon pear mixture into pastry shell; sprinkle streusel over pear mixture. Bake at 350° for 1 hour or until bubbly and streusel is browned. Cool at least 1 hour on a wire rack.
Cynthia Nims,
November 2007