Options:

Include nutrition information?

Pear Streusel

Created by JostLori on November 24, 2013

3/4 cup oats (old-fashioned oats)
1/2 teaspoon ground cinnamon
Coarse salt
1/2 cup butter, unsalted (1 stick cold butter, cut into small pieces)
FOR THE FILLING
1 1/2 pounds pears, fresh (firm, ripe pears, such as Bosc or Bartlett, peeled, cored, and sliced into 1/2-inch wedges)
1/4 cup granulated sugar
Coarse salt
2 tablespoons all-purpose flour
1/8 teaspoon fresh lemon juice

MAKE THE CRANBERRY SAUCE
Step 1: Bring cranberries, granulated sugar, water, and cinnamon stick to a simmer in a pot. Cook until cranberries are tender and start to burst and sauce is thick, about 25 minutes. Discard cinnamon stick. Let cool completely.
Step 2: While cranberry sauce is cooking and cooling, make the crust (Recipe #10958)
TO MAKE THE CRUST
Step 3: Roll out dough to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Crimp edges. Freeze until firm, about 30 minutes.
Step 4: Preheat oven to 375 degrees.
MAKE THE STREUSEL
Step 5: Whisk together flour, brown sugar, oats, ground cinnamon, and 1/2 teaspoon salt. Cut in butter with a pastry cutter or rub in with your fingers until combined and mixture resembles coarse meal with some large pieces remaining. Refrigerate.
MAKE THE FILLING
Step 6: Mix together pears, granulated sugar, 1/4 teaspoon salt, the flour, and lemon juice. Stir in cooled cranberry sauce.
Step 7: Transfer filling to the crust; top with streusel. Bake until filling is bubbling in the center and top is golden, about 1 hour and 30 minutes. Let cool.