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Streusel Crust:

2 cups Old Fashioned oats

2/3 cup brown sugar

¼ teaspoon ground cloves

10 tablespoons cold, unsalted butter,


½ fresh lemon

1 cup sugar

½ cup water

2 cups cranberries, picked over and rinsed

¼ cup brandy (optional)

4 pears, firm and ripe

¼ cup dried cranberries, chopped



Crust: Stir the oats, sugar and cloves together in a bowl.  Cut the butter into small pieces and work it into the dry ingredients with your fingers until the mixture is crumbly.


Filling:  Preheat the oven to 350 degrees.

Pulverize the lemon with short pulses in the workbowl of a food process.  Bring the sugar and water to a simmer in a skillet.  Add the lemon puree with  the cranberries and cook until all the berries have popped.  Let the berries cool for several minutes before adding the brandy.  Peel, core and cut the pears into one inch pieces and put place in a bowl.  Mix the cranberries in with the pears.


Assembly and baking:  Butter a 9” pie plate and press 2/3’s into the bottom and sides of the dish.  Spoon in the filling and sprinkle on the remaining streusel.  Bake for 50 minutes to an hour, until bubbly and brown.