Cranberry and Pear Crisp

Fresh cranberries are available from October through December. Ripe berries are deep red and very firm. Before using them, rinse in a bowl of cold water, discard any unripe ones that float to the top.

4-6 firm pears, peeled and cut into ¾" pieces (6 cups)
1 Tbsp. lemon juice, freshly squeezed
1½ cups cranberries
⅓ cup + ¼ cup Monk Fruit Sweetener with Erythritol (Granular)
½ cup all-purpose flour, unbleached
½ cup (1 stick) butter, chilled
¼ cup light-brown sugar
¼ tsp. ground cinnamon
1 cup rolled oats
1 pinch sea salt

To Serve:
vanilla ice cream (optional)

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

In a large bowl, toss pears with lemon juice.  Add cranberries and 1/3 cup sugar, toss well.

Transfer to six 8-oz ramekins (or a 3-quart baking dish).  Sprinkle with topping (see below), bake until fruit is tender and topping is golden, about 25 minutes. Let cool at least 30 minutes before serving with vanilla ice cream, if desired.

To make the Oatmeal Crisp Topping:
Pulse flour with butter in a food processor until pea-size clumps form.  Add remaining granulated sugar and the light-brown sugar, cinnamon, oats, and salt, pulse until large, moist clumps form, about 10 times.

Makes 6 servings.