- 8 ripe medium Anjou or Bartlett pears, peeled, cored, and cut into ½-inch wedges
- One 12-ounce bag fresh or frozen cranberries
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter, cut into small pieces, chilled
- ½ cup all-purpose flour
- ½ cup packed light brown sugar
- 6 tablespoons unsalted butter, cut into small pieces, chilled
- 1 teaspoon ground cinnamon
- 1 cup chopped walnuts
- Position a rack in the center of the oven and preheat to 350°F. Lightly butter a 13 × 9-inch glass baking dish.
- To make the filling, in the prepared dish, toss together the pears, cranberries, granulated sugar, flour, and butter.
- To make the topping, in a medium bowl, using your fingertips, work the flour, brown sugar, butter, and cinnamon until combined and crumbly. Work in the walnuts. Sprinkle the topping evenly over the filling. Place on a baking sheet.
- Bake until the juices are bubbling and the pears are tender, about 45 minutes. Serve hot, warm, or at room temperature. (The crisp can be baked up to 8 hours ahead, cooled, covered, and stored at room temperature.)