Pear and Cranberry Crisps

Filling:
3 ripe pears
1/2 cup whole-berry cranberry sauce.
3 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon all-purpose flour

Topping:
1/2 cup all-purpose flour
1/3 cup old-fashioned rolled oats
1/3 cup packed light brown sugar
1/4 teaspoon ground cinnamon
4 tablespoons cold butter, cut into 8 or 10 pieces
pinch of salt
1 teaspoon milk

Grease an ovenproof casserole dish.

Dice the pears and measure 3 1/2 cups of the diced pears into a mixing bowl.

Add the remaining filling ingredients to the bowl with the pears, mixing well. Spoon the fruit mixture into the casserole.

Heat oven to 375 degrees. Combine all of the topping ingredients except the milk in a large bowl. Kids will have fun using their fingers to create large crumbs. Drizzle the milk over the mixture to moisten it. Sprinkle the topping evenly over the filling, patting it down lightly.

Bake for 30 to 35 minutes or until bubbly and the topping is golden brown. Cool 20 minutes before eating.