Pear, Apple, Almond and Cranberry Crisp

The tart character of cranberries plays well against the sweet and tender nature of just about any variety of pears and apples showing up in the markets this time of year.

Whether you like sweet or tart, this dessert is bound to please. The crisp topping can be made a week in advance and stored in the freezer until the big day.

Cheat Sheet: Do you have to toast the nuts? Technically no and it's a step I skip a lot but when I have the time to toast them I'm always glad I did.

Tip: It's important to use a shallow dish. If your three quart dish is too deep bake the crisp in two smaller shallow dishes.

Tip: Check the crisp after 30 minutes, if the top browns before the fruit is cooked, cover tightly with tin foil.

Ingredients

1/2	cup of walnuts, roughly chopped
1/2	cup of Old Fashioned Oats (do not use instant)
1	cup + 2 Tablespoons of flour
1/2	cup of light brown sugar
	dash of cinnamon
6	Tablespoons of butter

3	pears, sliced into _" slices
2	large apples cut into _" slices
1	12 oz. bag of cranberries
3	Tablespoons of sugar (or more to taste if you prefer sweeter desserts)
4	Tablespoons of flour
1/2	teaspoon pure almond extract
1/3	cup of apple cider or juice

	Preheat oven to 375° and set the rack in the center of the oven. Mix the walnuts and the oats. Toast on a cookie sheet in the oven for approximately five minutes.
	Prepare the topping by placing all of the topping ingredients into a food processor. Pulse or mix until the mixture is crumbled to the size of small peas; do not over process. Set aside. NOTE: You can prepare the topping by hand in a bowl using a fork or potato masher.
	Place pears, apples, cranberries, sugar and flour into a large mixing bowl. Stir to combine coating all of the fruit with the flour and sugar.
	Add the almond extract to the apple juice, stir, pour over the fruit and stir entire mixture once more.
	Pour into an un-greased three quart oven proof baking dish. Sprinkle all of the topping evenly over the fruit. Bake until the fruit is bubbly and the top is golden brown, 50-60 minutes. Serve with non-fat or low- fat frozen yogurt or ice-cream.

Tools of the Trade

	Cutting board
	Chef's knife
	Cookie sheet
	Food processor or bowl & fork or potato masher
	Mixing bowl
	Ice-cream scoop

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