Pear Cranberry Crisp

4 to 6 firm pears (6 cups), cut into 3/4-inch pieces
1 tablespoon fresh lemon juice
1 1/2 cups cranberries
1/3 cup sugar
1/2 cup flour
1/2 cup chilled (1 stick) butter
1/4 cup granulated sugar
1/4 cup light-brown sugar
1/4 teaspoon cinnamon
1 cup rolled oats
Pinch of salt
Vanilla ice cream (if desired)


Preheat oven to 400 degrees. Peel and cut 4 to 6 firm pears into 3/4-inch pieces to yield 6 cups. In a large bowl, toss pears with 1 tablespoon fresh lemon juice. Add 1 1/2 cups cranberries and 1/3 cup sugar; toss well.

Transfer to six 8-ounce ramekins (or a 3-quart baking dish). Sprinkle with topping; 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 Oatmeal Crisp Topping: In a food processor, pulse 1/2 cup flour with 1/2 cup (1 stick) chilled butter until pea-size clumps form. Add 1/4 cup each granulated and light-brown sugar, 1/4 teaspoon cinnamon, 1 cup rolled oats, and a pinch of salt; pulse until large, moist clumps form, about 10 times.