Fresh cranberries are available from October through December. Ripe berries are deep red and very firm. Before using them, rinse in a bowl of cold water; discard any unripe ones that float to the top.
- 4 to 6 firm pears, peeled and cut into 3/4-inch pieces (6 cups)
- 1 tablespoon fresh lemon juice
- 1 1/2 cups cranberries
- 1/3 cup plus 1/4 cup sugar
- 1/2 cup flour
- 1/2 cup (1 stick) chilled butter
- 1/4 cup light-brown sugar
- 1/4 teaspoon cinnamon
- 1 cup rolled oats
- Pinch of salt
- Vanilla ice cream (optional)
Preheat oven to 400 degrees. In a large bowl, toss pears with lemon juice. Add cranberries and 1/3 cup sugar; toss well.
Transfer to six 8-ounce ramekins (or a 3-quart baking dish). Sprinkle with topping (see below); bake until fruit is tender and topping is golden, about 25 minutes. Let cool at least 30 minutes before serving with vanilla ice cream, if desired.
To make the Oatmeal Crisp Topping: Pulse flour with butter in a food processor until pea-size clumps form. Add remaining granulated sugar and the light-brown sugar, cinnamon, oats, and salt; pulse until large, moist clumps form, about 10 times.