When you are embracing fall, with it's still somewhat warm sunny days and a brisk wind that is blowing more and more leaves off the trees, covering the lawn in a blanket of browns and yellows, and the first fire is crackling in the fireplace as it is the moment I'm typing this, I can't imagine a better dessert than a fresh pear crisp to complete a seemingly perfect autumn night. But then again, if the weather is not quite cooperating with summer temperatures still lingering in the air and the windows still open all day, baking this crisp filled with fruit and cranberry, topped with vanilla bean ice-cream, still sounds like a good idea. This kind of dessert is great no matter what the weather decides to do, I think.
I looked at a few different recipes, but always seem to fall back on one of my two favorites, adapted to our own taste preferences. Instead of using store-bought gingersnap cookies, however, I chose to use homemade instead. It gave e and me a wonderful morning of baking and bonding in the kitchen. To me, the extra work of homemaking is worth the time. On the other hand, if time is an issue, the store-bought alternative will work just fine.
Cranberry Peach Crisp
1. Preheat oven to 375 degrees F
2. In a medium bowl, mix all the ingredients for the fruit mixture
Pour into a medium to large oven safe dish
3. Prepare the topping by mixing all the topping ingredients together
Sprinkle over the fruit mixture
4. Bake 30-35 minutes or until pears are tender and topping is golden brown, remove from oven and let cool slightly
Enjoy still warm with vanilla ice cream if desired
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