Serves 6. Recipe is from “Joy the Baker Homemade Decadence: Irresistibly Sweet, Salty, Gooey, Sticky, Fluffy, Creamy, Crunchy Treats” by Joy Wilson. Copyright © 2014 by Joy the Baker. Published by Clarkson Potter/Publishers, a division of Penguin Random House, LLC.
4 ripe but still firm pears, preferably d’Anjou
1 heaping cup fresh cranberries
3 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
Squeeze of fresh lemon juice
3/4 cup all-purpose flour
3/4 cup packed light brown sugar
1?3 cup old-fashioned oats
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into cubes and at room temperature, plus more for the baking dish
1/2 cup chopped pecans
1. Put a rack in the center of the oven and preheat the oven to 350 F. Butter the bottom and sides of an 8-inch-by-8-inch baking dish.
2. For the filling, cut the top stem and bottom butt off of each pear. The bottom will give you a stable base to peel the pears. Using a small paring knife, peel the pears. Slice each pear in half. Using a small teaspoon, gently run down the length of the inside of the pear, removing the fibrous inside spine and then scooping out the seeds. Chop the pears into hearty bite-size chunks and put them in the prepared dish. Pour the cranberries over the pears. Top with the sugar, cinnamon and lemon juice. Toss lightly.
3. For the topping, whisk together the flour, brown sugar, oats, cinnamon, nutmeg and salt. Add the butter and, using your fingers or a pastry cutter, work the butter into the flour mixture. Quickly break down the butter until some of the pieces are the size of oat flakes and some are the size of peas. Toss in the pecans.
4. Add about a third of the topping mixture to the pear and cranberry mixture and toss. Sprinkle the remaining topping mixture on top.
5. Bake until bubbly and browned on top, 40 to 50 minutes. Remove the baking dish from the oven and let cool for about 20 minutes before serving. Serve warm.
6. The crumble will keep, covered, in the fridge for up to 3 days.
Note: If you prefer to leave the nuts out, add an additional 1/2 cup of old-fashioned oats.