Pear Cranberry Hazelnut Crumble

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Washington Post


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6 large pears, peeled, cored and cut into 1-inch slices

1/2 cup cranberries

1/4 cup sugar

1/4 teaspoon freshly grated nutmeg

1 orange (zest only)

1/4 stick (1 ounce) melted unsalted butter

1/2 cup plus 1 tablespoon flour

1 teaspoon baking powder

3/4 cup firmly packed light brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon salt

1 stick (4 ounces) cold unsalted butter, cut into small pieces

3/4 cup (about 4 ounces) chopped skinned hazelnuts

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