Cranberry Walnut Pear Crisp

  • 6 medium large pears, cored, peeled, sliced
  • 2 cups fresh cranberries
  • ½ cup maple syrup
  • 1 TB cornstarch
  • 2/3 cup apple cider
  • ½ tsp grated nutmeg
  • 2 cups rolled oats
  • 1/3 cup brown sugar
  • ½ cup chopped walnuts
  • 1/3 cup butter, melted
  • 1 tsp ground cinnamon

 This lovely dessert features abundant fall pears and cranberries. Serve warm with ice cream or whipped cream; it is delicious on its own as well.

Preheat oven to 350° F. Place the sliced pears, cranberries and maple syrup in a 2 ½ quart baking dish. Toss well to combine.  Dissolve the cornstarch in half of the cider and pour over the fruit. Add the rest of the cider and the nutmeg, toss well. Spread evenly in pan. Combine the remaining ingredients in a small bowl and distribute evenly over the fruit. Cover and bake for 30 minutes, then uncover and bake for an additional 20 minutes until topping is golden and crisp, the fruit tender and bubbly. Serve at room temperature with vanilla or cinnamon ice cream or whipped cream.