Ingredients
2lbslarge bartlett pears
1cupcranberries
⅓cuphoney
2tbsparrowroot starch
1tbsplemon juice
½tspground ginger
¼tspcinnamon
1cupold-fashioned oats
½cupflour
½cupwalnuts,chopped
⅓cuplightly packed brown sugar
¼tspfine grain sea salt
4tbspbutter
3tbspplain yogurt,greek or regular
Preparation
Preheat the oven to 350 degrees F. In a 9×9-inch baking dish, mix together the pears, cranberries, honey, arrowroot or cornstarch, lemon juice, ginger, and cinnamon.
Optional: brown the butter for a more complex flavor. Melt the butter in a small saucepan over medium heat. Swirl the pan by the handle often so the butter doesn’t splatter.
Continue to heat the butter, swirling frequently, until you see little brown flecks in the bottom of the pan.
In a medium mixing bowl, stir together the oats, almond meal or flour, walnuts, brown sugar, and salt.
Mix in the Greek yogurt and browned butter. Stir until all of the flour is incorporated and the mixture is moistened throughout.
Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed.
Bake until the filling is bubbling around the edges, the top is turning lightly golden and most of the cranberries have burst, 40 to 55 minutes. Let the crisp rest for 5 to 10 minutes before serving.
