Dessert

Gingered Pear and Cranberry Crumble

For the topping:

1/4 cup (1 ounce) sliced, skin-on almonds

1/3 cup flour

1/3 cup sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

3 tablespoons cold unsalted butter, cut into cubes

For the filling:

3 tablespoons flour

1/2 cup sugar

1 1/2 teaspoons ground ginger

1/2 teaspoon ground cinnamon

2 1/2 pounds barely ripe Bartlett pears, peeled, cored and cut into 1/4-inch slices

1/2 cup dried cranberries

Juice from 1/2 lemon (1 tablespoon)

1 teaspoon almond extract

Heat oven to 375 degrees. Coat a shallow 8-by-11-inch baking dish or similar-size pan with cooking oil spray.

For the topping, combine the almonds, flour, sugar, cinnamon and ginger in a food processor. Pulse about 1 minute, until almonds are finely ground. Stop to add the butter; pulse about 1 minute, until loose crumbs corm.

For the filling, whisk flour, sugar, ginger and cinnamon in a large bowl. Add the pears, cranberries, lemon juice and almond extract. Mix gently with your hands or a large spatula, taking care not to break up the fruit.

Transfer filling to baking dish, and sprinkle evenly with topping. Bake 40 to 45 minutes, until lightly browned and bubbling. Cool for 10 minutes before serving. Makes 9 servings.

Per serving: 250 calories, 2 g protein, 51 g carbohydrates, 6 g fat (3 g saturated fat), 10 mg cholesterol, 0 mg sodium, 5 g fiber, 38 g sugar.