Pear and Cranbery Crisp

Filling

• 3 ripe pears
• 1/2 c whole-berry cranberry sauce
• 3 T sugar
• 1 T lemon juice
• 1 T flour

Crisp Topping

• 1/2 c flour
• 1/3 c old-fashioned oats
• 1/3 c packed light brown sugar
• 1/4 tsp cinnamon
• 4 T cold butter, cut into 8 or 10 pieces
• Pinch of salt
• 1 tsp milk

Grease four 1-cup ovenproof custard cups or crocks and place them on a baking sheet.  Halve pears, peel, then hollow out cores with a spoon.  Dice.  Place 3-1/2 cups of diced pears into a mixing bowl.

Add remaining filling ingredients to the bowl of pears, mixing well.  Divide the fruit measure evenly among the 4 custard cups.

Heat oven to 375.  Meanwhile, combine all of the topping ingredients except the milk in a large bowl.  Rub together the ingredients with fingertips to create large buttery crumbs.  Drizzle the milk over the mixture to moisten it, then divide the topping evenly among the cups, patting it down lightly.

Bake the crisps for 30 to 3 minutes or until they start to bubble and the topping is golden brown.  Transfer the baking sheet to a cooling rack for at least 20 minutes before eating.  Serves 4.