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.
Very tasty (especially the topping!), but the filling was a bit watery. Next time, I'll add 1 Tbsp. of flour to the pears, cranberries, and sugar to thicken things up.
This recipe is definitely a keeper. Very simple and very delicious; the tartness of the cranberries is just enough to complement the sweetness of the pears. The topping was perfect and the whole thing was so easy to make.
Wow! This was absolutely delicious. My mom and I searched through Martha's recipes the day before Thanksgiving and decided to make this even though my grandmother was planning on bringing 3 pies. We made this and my whole family went after this and hardly payed any attention to the pies! I would definitely suggest making this, especially for the holidays. Ice cream is an absolute must!
Wow! This was absolutely delicious. My mom and I searched through Martha's recipes the day before Thanksgiving and decided to make this even though my grandmother was planning on bringing 3 pies. We made this and my whole family went after this and hardly payed any attention to the pies! I would definitely suggest making this, especially for the holidays. Ice cream is an absolute must!
This was absolutely delicious! My family had this on Thanksgiving. My grandmother made 3 or 4 pies and my mom and I made this dessert. The whole family went after this and payed little attention to the pies! I would definitely recommend making it.