📖 Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9-inch baking dish. I often forget to grease it, but a quick spray really does help avoid sticking, trust me!
2. Peel, core, and slice the pears. Aim for slices that are about 1/4 inch thick. Toss them in a large bowl with the lemon juice, sugar, flour, cinnamon, and nutmeg. Make sure everything is well combined. It's like giving the pears a little spa treatment before their big moment.
3. Add the dried cranberries and half of the pistachios to the pear mixture. Gently stir to distribute them evenly. These little guys add such a delightful burst of flavor and crunch!
4. Pour the pear mixture into the prepared baking dish, spreading it out evenly. This is where the magic starts to happen.
5. In a separate bowl, combine the flour, brown sugar, rolled oats, and salt for the topping. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. I personally love using my hands – it just feels right, doesn't it?
6. Sprinkle the topping evenly over the pear mixture. Make sure every inch is covered for maximum crispiness.
7. Scatter the remaining pistachios over the topping. This adds a final touch of elegance and nuttiness.
8. Bake for 30-35 minutes, or until the topping is golden brown and the fruit is bubbly. Keep an eye on it – you want it perfectly golden, not burnt! If the topping starts to brown too quickly, you can tent the dish with foil.
9. Let the crisp cool slightly before serving. This is the hardest part, I know! But it's worth it to avoid burning your tongue. Serve warm, preferably with a scoop of vanilla ice cream or a dollop of whipped cream. Oh man, just thinking about it makes my mouth water.