If you’ve never thought of putting cranberries and pears in the same dish, you’ll be especially pleased with this dessert. This crisp is particularly good served for dessert following a winter dinner.

Cranberry-Pear Crisp with Almond Topping
Arrows Restaurant, Ogunquit

5 cups peeled and sliced firm pears, such as Bosc or Bartlett (about 2 pounds)
2½ cups (8 ounces) whole cranberries
1½ cups granulated sugar
½ cup packed light brown sugar
½ cup all-purpose flour
½ cup (1 stick) cold unsalted butter, cut in several chunks
1 cup old-fashioned or quick-cooking rolled oats (not instant oatmeal)
½ cup sliced almonds
Vanilla ice cream

Butter a shallow 2½-to 3-quart baking dish. Preheat the oven to 350°.

In a large bowl, toss the pears with the cranberries and granulated sugar. Spread in the bottom of the prepared dish.

In a food processor, process the brown sugar and flour to remove any lumps in the sugar. Add the butter and pulse until the mixture resembles coarse meal. Add the oats and almonds and pulse once or twice just to combine. (You can also mix the topping by hand.) Sprinkle over the fruit, spreading to make an even layer.

Bake, uncovered, in the preheated oven until the pears and cranberries are tender and the topping is browned, 50 minutes to 1 hour.

Serve hot or warm with scoops of ice cream.

Serves 8-10.

Note:
The crisp can be reheated in a 400° oven for about 10 minutes.

Arrows Restaurant in Ogunquit is run by its two chef-owners, Clark Frasier and Mark Gaier.