Topping:1 cup flour1/4 teaspoon cinnamon1/2 cup light brown sugar, packed6 tablespoons butter or pareve margarine Preheat the oven to 350 degrees. Grease a 10-inch round baking dish or deep pie dish.
Peel and core the pears and cut into 1-inch pieces. Toss the pears and cranberries with 1/2 cup white sugar in a large bowl. Let stand for 15 minutes. Transfer the fruit mixture to the baking dish.
Cream the margarine and brown sugar. Add the flour and cinnamon and mix until crumbly. Sprinkle the topping evenly over the fruit, pressing down slightly if necessary to make it stick.
Bake for approximately 45 minutes. The pears should be soft, but not mushy, when a knife is inserted and the topping should be golden brown and crunchy.
Cool slightly and serve while still warm, or cool completely and serve at room temperature. Store leftovers in the refrigerator and bring to room temperature before serving.
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