Pear Cobbler With Cranberry Streusel

Unsalted butter, at room temperatureGranulated sugar4 Bartlett pears2 teaspoons vanilla extract 1/4 cup brown sugar2 tablespoons all-purpose flour1 teaspoon cinnamon 1/2 teaspoon ground nutmegStreusel Topping 1/2 cup (1 stick) unsalted butter, softened 1/2 cup brown sugar 1/2 cup all-purpose flour 1/2 teaspoon kosher salt1 cup fresh or frozen cranberries 1/2 cup heavy cream, beaten to soft peaksHeat the oven to 350 degrees. Butter an 8-by-8-inch baking dish. Dust the dish with granulated sugar, tapping out any excess.Peel the pears and cut them in half through the stem end. Use a melon baller to scoop out the cores. Put the pear halves in a large bowl, sprinkle with the vanilla and toss. Then sprinkle over the brown sugar, flour, cinnamon and nutmeg and toss so that the pears are really well-coated with the flavorings. Set the pears in a single layer, cored side down, in the prepared baking dish.Now make the topping. In the same bowl, combine the butter, brown sugar, flour and salt and mash it all together with your fingers. Toss in the cranberries. Crumble the topping mixture over the pears in the baking dish and bake until the topping is nice and crunchy and browned and the pears are very tender, 35-40 minutes. Serve with whipped cream.Serves four.Nutrition values per serving: 667 calories, 36 g fat (22 g saturated), 87 g carbohydrates, 6 g fiber, 4 g protein, 105 mg cholesterol, 319 mg sodium."Tyler's Ultimate" by Tyler Florence (2006 Potter, $35)