July 23, 2008 - 13:07 BST hellomagazine.com Ingredients (Serves 4-6) 4 pears, peeled, cored and thickly sliced 1 tbsp lemon juice 1 x 40g bag Ocean Spray Dried Cranberries 1 tsp cinnamon 75g/3oz caster sugar For GALLERY Ingredients (Serves 4-6)4 pears, peeled, cored and thickly sliced 1 tbsp lemon juice 1 x 40g bag Ocean Spray Dried Cranberries 1 tsp cinnamon 75g/3oz caster sugar For the crumble topping175g/6oz plain flour 50g/2oz rolled oats Pinch of salt 150g/5oz butter 75g/3oz caster sugar Preheat the oven to 190°C, 375°F, Gas 5. As you prepare the pears, toss them in the lemon juice to prevent them from browning. Mix together the pear slices, dried cranberries, cinnamon and sugar, then tip into a shallow, ovenproof dish. Mix together the flour, oats and salt. Rub in the butter until the mixture resembles breadcrumbs, then stir in the sugar. Scatter evenly over the fruit then bake for 30-40 minutes, until browned and bubbling. Serve hot or warm.Sophie's tips: Pears and cranberries get on famously. Try poaching peeled, sliced pears in sugar syrup with a handful of dried cranberries for dessert. For an unusual first course, roast cored pear halves (brush with a little oil first), then serve with gorgonzola and a scattering of dried cranberries.