Ripe pears and sweet-tart dried cranberries are the stars of this fruit crumble. The topping is an old-fashioned mix of oatmeal, brown sugar, and butter.
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Gordon Hamersley honed his cooking skills at various French restaurants in Boston while he was still a student at Boston University in the 1970s. He opened Hamersley’s Bistro in Boston in 1987 and won the James Beard Foundation’s Best Chef: Northeast Award in 1995. His first cookbook, Bistro Cooking at Home, won an IACP Cookbook Award in 2004. @GordonHamersley
2 hrs 20 mins