Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Unbleached all purpose flour |
| ⅔ cup | Firmly packed golden brown sugar |
| ½ cup | Old-fashioned oats |
| ¼ teaspoon | Salt |
| ½ cup | Chilled unsalted butter; cut into pieces (1 |
| \N \N | ; stick) |
| 7 larges | Firm ripe pears; (about 3 1/2 |
| \N \N | ; pounds), peeled, |
| \N \N | ; cored, cut |
| \N \N | ; lengthwise into |
| \N \N | ; eighths |
| 1 cup | Fresh or frozen cranberries |
| ½ cup | Sugar |
| 2 tablespoons | Unbleached all purpose flour |
| ½ teaspoon | Ground cinnamon |
| ¼ teaspoon | Ground nutmeg |
TOPPING
FILLING
For topping:
Combine first 4 ingredients in medium bowl. Add butter and cut in using fingertips or pastry blender until mixture resembles coarse meal.
For filling:
Position rack in center of oven and preheat to 350F. Butter 8-inch square baking dish with 2-inch-high sides. Toss all ingredients in bowl to combine well. Transfer to prepared dish.
Sprinkle topping evenly over filling. Set dish on baking sheet and transfer to oven. Bake until topping is golden and juices bubble thickly, about 1 hour. Cool at least 20 minutes before serving.
Serves 6.
Bon Appetit January 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.