Were it not for peanut butter, I would always prefer pears to apples. Pears don't really get along with peanut butter, not the way apples do, and I do love an apple smeared with peanut butter. On the other hand, ginger doesn't compliment apples as nicely as it does pears...I guess that makes them even. Another benefit to using pears in this recipe is their texture. They cook up a little softer than apples, providing a nice contrast to the firmer texture of the cranberries. Warm and spicy, this is a perfect winter-time dessert. Oh! And, don't forget the vanilla ice cream!
What's In It:
Filling:
3 tbs. unbleached, all-purpose flour
1/2 c. granulated sugar
1 1/2 tsp. ground ginger
1/2 tsp ground cinnamon
2 1/2 lbs. pears, peeled and cut into thin slices (Go with Bartlett pears and choose fruit that is still firm)
1/2 c. dried cranberries
1 tbs fresh squeezed lemon juice
1 tsp. almond extract
Topping:
1/4 c. sliced almonds (slivered almonds do not work as well)
1/3 c. unbleached, all-purpose flour
1/3 c. granulated sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
3 tbs.unsalted butter, cut into cubes
How To Make It:
Preheat oven to 375 degrees. Spray a 8x11 baking pan with cooking spray.
Filling:
Mix flour, sugar, ginger, and cinnamon in large bowl.
Add fruit, lemon juice, and almond extract.
Mix gently until fruit is evenly coated. (Take care not to break pear pieces)
Pour fruit mixture into prepared baking pan.
Topping:
Place almonds, flour, sugar, and spices in food processor and pulse for 1 minute. (Almonds should be finely ground.)
Add butter and pulse for a minute more. (Mixture will be loose and crumbly)
Spread topping evenly over fruit mixture.
Bake 40 to 45 minutes, until lightly browned.
Cool before serving.
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