Pear-Cranberry Crisp from Sundays with Sophie

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Step 1

Serves 8 to 10

Step 2

1 Set an oven rack in the middle position and preheat the oven to 375oF. Brush a 3-quart baking dish with melted butter and set aside.

Step 3

2 In a medium bowl, combine the flour and crystallized ginger. Use your fingers to coat the ginger in the flour. This will help to remove some of the stickiness from the crystallized ginger so it doesn’t clump together. Add the oats, pecans, turbinado sugar, ⅓ cup of the muscovado sugar, 1/4 teaspoon of the cinnamon, and the salt. Stir to combine, then drizzle with the melted butter. Use your fingers to stir and pinch the mixture into clumps and clusters. Refrigerate while you make the fruit filling.

Step 4

3 In a large bowl, combine the cranberries and pears. Sprinkle with the cornstarch and gently toss to coat. Add the orange zest, orange juice, maple syrup, fresh ginger, allspice, and the remaining 1/4 teaspoon cinnamon and ⅔ cup muscovado sugar and stir to combine. Scrape into the prepared baking dish, spread out the filling so it is even. Sprinkle with the chilled crumble topping.

Step 5

4 Bake until the pears are tender, the filling is bubbling, and the topping is crispy and golden brown, 45 to 60 minutes (the bake time will depend heavily on how ripe your pears are).

Step 6

5 Meanwhile, make the creme fraiche topping In a small bowl, combine the creme fraiche, vanilla extract, and orange zest. Scrape in the seeds from the vanilla bean. Whisk to combine, then refrigerate for at least 30 minutes so that the flavors can meld.

Step 7

6 Cool the baked crisp on a wire rack for 15 minutes, then serve warm topped with the creme fraiche topping and garnished with thinly sliced crystallized ginger.