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Crumble Topping

1/2 cup flour

3/4 cup old fashioned oats

1/2 cup raw pecans, coarsely chopped

1/3 cup light brown sugar, packed

1 tsp cinnamon

1/4 tsp nutmeg

1 tsp lemon juice

6 tbsp unsalted butter, melted

1/2 tsp kosher salt

Pear Cranberry Filling

2 pounds Bartlett pears (about 6)

2 heaping cups whole cranberries, fresh or frozen

1/3 cup cane sugar

3/4 tbsp fresh grated ginger (or 1/2 tsp ground ginger)

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp allspice

1/4 tsp kosher salt

Vanilla ice cream

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Preheat oven to 375 degrees. Prepare a square 8×8 baking dish (or a pan of a similar size) with nonstick spray or butter.
Core your pears and cut them into 1’’ chunks. In a mixing bowl, combine all ingredients for the filling; pears, cranberries, sugar, ginger, cinnamon, nutmeg, lemon juice, and salt. Mix to combine, then set aside.
In a separate medium sized mixing bowl, combine the flour, oats, brown sugar, cinnamon, ginger, nutmeg, butter, pecans, and salt—the texture should be crumbly and coarse. There might be excess flour that is not mixed in, which is fine.
Transfer pear and cranberry mixture into the baking dish, then, using your hands, spread the crumble on top. Place on the center oven rack and bake for about 40-50 minutes, or until the filling is softened and crumble topping has turned golden brown.
Remove from oven and allow the dish to cool for about 10 minutes before serving with ice-cream or whipped cream.