I love the combination of ginger and pear. The cranberries provide a touch of tartness and the almond paste that gets crumbled into the topping takes this simple dessert to the next level.
Ingredients
For the Crisp Topping:
½ c. All-Purpose Flour
½ c. Old Fashioned Rolled Oats
¼ c. Brown Sugar
1 tsp. Ground Ginger
¼ tsp. Nutmeg
¼ tsp. Salt
4 Tbsp. Unsalted Butter, cut in small cubes
4 oz. Almond Paste
¾ c. Sliced Almonds
For the Fruit:
6 medium Pears, peeled and sliced
1 c. fresh Cranberries
⅓ c. Sugar
zest of ½ Lemon
1 Tbsp. fresh Lemon Juice
1 in. piece fresh Ginger Root, grated
Instructions
Preheat oven to 375°.
In a medium bowl, whisk together flour, oatmeal, brown sugar, ground ginger, nutmeg, and salt. Cut in the butter using a pastry blender, your fingertips, or a food processor until the mixture looks like coarse sand. Crumble in the almond paste (this can be left in larger pieces) and stir in the sliced almonds. Set aside.
In a large bowl, combine the sliced pears, cranberries, sugar, lemon juice and zest, and grated ginger root. Toss together until everything is well combined.
Transfer the fruit mixture into a deep pie pan or an 8 in. x 8 in. baking dish. Evenly top with the flour and oat mixture. Bake until the fruit is bubbling and has begun to collapse and the topping is golden brown, 40-45 minutes. Allow to cool for 10-15 minutes before serving. Serve with whipped cream, crème fraîche, or ice cream.
Recipe by strawberryplum at http://www.strawberryplum.com/cranberry-pear-crisp-with-almonds-ginger/