Cranberry Pear Crisp

At a recent holiday party, one of the desserts was a winter cobbler, which I thoroughly enjoyed and thought I would share with you. I make summer cobblers all the time. Berry cobblers and peach and berry cobblers. In the winter I usually make an apple cobbler. The cranberry pear combination is delicious. I love the idea of cutting down on the sugar by using granulated Splenda. Try this dessert while fresh cranberries are still available in the supermarket. Fresh cranberries are not available all year round, so use them while they're available, and enjoy the fresh, tangy taste of a cobbler made with cranberries. Cranberry-Pear Crisp 1 package (12 oz) cranberries (3 cups) 2 large unpeeled pears, cored and sliced thin (or cubed) 1 cup granulated sugar (I've used granulated Splenda and it has worked fine) 1 tsp. cinnamon 1 T. lemon juice 1/4 cup flour, divided 1/4 cup packed brown sugar 1/4 cup butter or margarine 3/4 cup each regular oats(not instant) and chopped walnuts Whipped cream or vanilla ice cream (or cool whip) In lightly greased 1-1/2 quart shallow baking dish thoroughly mix cranberries, pears, granulated sugar, cinnamon and 1 Tbsp. flour and lemon juice; set aside. In a medium bowl mix remaining 3 Tbsp. flour with the brown sugar. With pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in oats and nuts; sprinkle evenly over fruit mixture Bake in preheated 375° oven 40 minutes or until lightly browned. Let stand at least 10 minutes. Serve with whipped cream or ice cream. -- Linda