Lunch: Streusel-Topped Cranberry-Pear Tart

No need for a rolling pin! Just "pear" refrigerated pie crust with a tasty fruit filling.

Ingredients

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box

Instructions

Place cookie sheet on middle oven rack in oven to preheat; heat oven to 375 °F. Place pie crust in 9-inch tart pan with removable bottom as directed on box for One-Crust Filled Pie. Trim edge if necessary.
In large bowl, mix 1/2 cup sugar, the cornstarch and cinnamon. Gently stir in pears and cranberries. Spoon into crust-lined pan.
In small bowl, mix topping ingredients with fork until well blended. Sprinkle over filling.
Place tart on preheated cookie sheet in oven; bake 45 to 55 minutes or until crust is deep golden brown and pears are tender. Serve warm or cool.

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