Cranberry-pear crisp

Ingredients:

• 450 g cranberries (defrost if frozen)
• 1 cup dried cranberries
• 1.5 cups of sugar
• 2 tsp vanilla extract
• 3 firm pears (such as Bosc), peeled and cut into pieces a little over a centimeter
• 1/2 tsp ground cinnamon
• A pinch of allspice
• 1 tbsp. plus 2 tbsp. premium wheat flour
• 1 cup chopped pecans
• 1/4 cup rolled oats
• 1/4 teaspoon salt
• 110 g unsalted butter, melted

Preparation:

1. Preheat oven to 190°C.
   
   Combine fresh and dried cranberries in a large bowl. Add 1 cup sugar, 3 tablespoons water, and vanilla and stir. Lightly crush the berries with a potato masher or fork to break up some of the berries. Add the pears, cinnamon, allspice, and 2 tablespoons flour and stir.
   
   Place the filling in a 3-quart baking dish.
2. Make the toppingIn a medium bowl, combine the remaining 1 cup flour, pecans, oats, remaining 1/2 cup sugar, and salt, then stir in the melted butter. Using your fingers, form small balls of the mixture and spoon them over the filling.
3. Bake until the filling is bubbling and the topping is golden brown, about 40 minutes. Serve the cranberry crisp warm or at room temperature.