Adapted from The Preservation Kitchen. Serves 4-6. If you’re making for a crowd, double the recipe and the pan size!

2 pears, peeled and thinly sliced
2 1/2 c. cranberries, washed and picked over
3/4 c. plus 1/3 c. sugar, divided
3/4 c. flour
6 TBS cold salted butter, cut into small pieces
1/2 tsp ground ginger
Preheat the oven to 350°F. Layer half of the pear slices on the bottom of a 9-inch pie pan. Cover with the cranberries, and sprinkle 1/3 c. sugar over the berries. Layer the remaining pear slices on top of the cranberries.
In a mixing bowl, whisk together the flour, the remaining 3/4 c. sugar, and the ground ginger. Use a pastry cutter or a fork to cut the cold butter into the flour, until a crumbly mixture with chunks no larger than a pea is formed. Sprinkle the crumble mixture on top of the fruit.
Place the pie pan on a baking sheet to catch any drips, and place in the preheated oven. Bake for 45-55 minutes, until the top of the crisp is golden brown and the fruit is bubbly. Serve warm or at room temperature, topped with fresh whipped cream or vanilla ice cream.

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