For topping: 5 Tablespoons unsalted butter, melted 1/2 cup gf flour 6 Tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon cinnamon 1/4 teaspoon salt
Filling: 3-1/4 pounds slightly underripe Anjou pears, peeled, halved, cored and cut into 1" pieces 3/4 cup dried cranberries 2 teaspoons fresh lemon juice 1/4 cup sugar 2 Tablespoons cornstarch 1/2 teaspoons cinnamon 1/4 teaspoon ground ginger 1 teaspoon orange zest
For topping: Melt the butter in a small saucepan, remove from heat. Sift together flour, sugar, baking powder, cinnamon and salt. Add flour mixture to butter, tossing with a fork to form crumbs. Set aside.
For filling: Preheat oven to 350 degrees F. Butter an 11"x7" baking dish. Add the pear pieces and the cranberries to the baking dish. Drizzle with lemon juice. In a small bowl, combine sugar, cornstarch, cinnamon, ginger and orange zest. Sprinkle the mixture over the fruit. Crumble the topping over the pears. Bake for 50 minutes. Serve warm or over gf vanilla ice cream.