Pear, Cranberry, and Pecan Crisp

Serves 8

2 lb Bosc pears, peeled and sliced into 1/2 inch slices

2 Tablespoons lemon juice

1 teaspoon salt

1/2 cup plus 2 Tablespoons whole wheat flour

1/4 cup plus 2 Tablespoons brown sugar

1/2 cup dried cranberries

1 cup pecans, 1/2 cup coarsely chopped, 1/2 cup finely chopped

6 Tablespoons butter, softened

1 cup rolled oats

Heat oven to 350. Butter a large casserole or baking dish.

Mix together pears, lemon juice, salt, 2 Tablespoons flour, 2 Tablespoons brown sugar, coarsely chopped pecans, cranberries. Spread in the bottom of the casserole dish.

With a pastry cutter or 2 knives, mix together remaining flour, sugar, finely chopped pecans, butter and rolled oats until it reaches a crumbly texture. Spread over the top of the fruit mixture.

Bake for 1 hour, or until brown and bubbly. Serve with ice cream, if desired.