Apple Pear Cranberry Crisp with White Wine

In a small bowl, combine the cornstarch, 1/4 cup sugar, cinnamon, ginger, nutmeg, and cloves.

In a large saucepan, combine the white wine, 1/2 cup sugar, and salt. Bring to a boil over medium-high heat.

Add the cranberries to the saucepan and let them boil for 1 minute.

Turn off the heat and add the butter to the fruit, stir until the butter is melted and combined. Let the mixture cool until slightly warm.

While the mixture is cooling, peel and slice the apples and pears, and place them in a 9 x 13 baking dish.

Adjust an oven rack to the middle and lower middle position. Preheat the oven to 400F. Line a baking sheet with parchment paper.

Prepare the whole wheat streusel. In the bowl of a stand mixer fitted with the paddle, combine the whole wheat and all-purpose flours, granulated and brown sugars, and salt.

With the mixer running on low, add the butter, 1 tablespoon at a time, until the mixture comes together but still is quite crumbly.

Pour the mixture into the prepared pan in an even layer.

Stir in the vanilla and lemon juice into the cranberry-white wine mixture, then stir in the cornstarch mixture until completely combined.

Pour all the contents from the saucepan over the apples and pears, and then cover with foil and place in the oven on the upper middle rack.

Place the streusel on the lower middle rack. Let the streusel bake for 8 minutes, then remove from the oven and cool slightly.

Let the fruit bake 12-15 minutes more after the streusel is removed from the oven, until the apples are tender and the fruit (mostly the cranberries) is bubbling.

Carefully remove the pan from the oven, remove the foil, and top the fruit evenly with the streusel.

Bake for 15-20 more minutes, until the fruit is soft, the liquid is thick and bubbly, and the streusel is golden brown.

Transfer the baking dish to a wire rack and let the apple pear cranberry crisp cool slightly before serving.

Serve with whipped cream or ice cream.