Fresh Pear and Cranberry Cobbler

Every year around Christmas, we receive a wonderful box of Harry and David pears. Most of them we eat sliced, but I sometimes make this dish that resembles an apple betty since it has a crumb topping. Delish! The first time I made it, my grandson Tommy nearly ate the whole thing himself.

4 fresh Bartlett pears
2 tablespoons vanilla
1/4 cup brown sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Topping:
1 stick unsalted butter, room temperature
1/2 cup brown sugar
1/2 cup all purpose flour
1/2 teaspoon salt
1 cups fresh cranberries

Preheat the oven to 350.

Peel the pears and cut them in half through the stem end. Use a melon baller to scoop out the cores. Put the pear halves in a large bowl, sprinkle with vanilla and toss. Sprinkle with brown sugar, flour, cinnamon and nutmeg and toss to coat the pears with the flavorings. Line the pears up in a buttered (brown) sugared 9 x 12 baking dish rounded sides up.

In the same bowl, mash together the warm butter, brown sugar, flour and salt with your hands. Toss in the cranberries. Crumble the mix over the pears and bake until the topping is crunchy and the pears are tender. 35 or 40 minutes. Serve with ice cream or whipped cream to top.