Pear Crisp

4 large ripe Bartlett pears, washed, peeled, sliced
1/3 cup dried cranberries
1/3 cup apple or pear juice
¼ cup brown sugar, packed
1 tsp. cinnamon
pinch nutmeg (freshly grated nutmeg is such a treat!)
1 cup light granola, or crumbled ginger snaps
4 Tbs. butter or stick margarine


Preheat oven to 350 degrees.

Lightly grease a glass pie dish (or oval baking dish). Arrange the pear slices around the dish, overlapping as you go. Sprinkle on the cranberries, and drizzle on the fruit juice. In a separate bowl combine the brown sugar, cinnamon and nutmeg with the granola and mix well. Layer this topping evenly on the sliced pears. Dot with pieces of butter or margarine.

Bake at 350 degrees for 40 minutes, until the juices are bubbling. Note: Check the topping after 30 minutes to make sure it is not over browning. Cover with foil if necessary.

Serve this Pear Crisp warm with a scoop of creamy vanilla ice cream.

May be refrigerated for later, and reheated at 325 degrees in foil, just until warm.