Preheat oven to 375 degrees Spread the oats in a single layer on a jelly-roll pan.
2
Toast them 5 to 8 minutes or until golden brown, stirring once halfway through.
3
4-quart saucepan, combine the apples, pears, water, sugar, cinnamon, and ginger. Cook on medium heat, stirring occasionally, for 10 to 12 minutes or until sugar dissolves and fruit softens.
4
Remove from the heat and stir in the cranberries. Divide the mixture among 6 shallow 12- to 16-ounce baking dishes.
5
In a medium bowl, combine the oats, peanut butter, and flour. Rub the mixture between your fingers to form small clumps then sprinkle it over the fruit mixture in the baking dishes.
6
Bake 15 to 20 minutes or until browned and bubbling. To serve, top each crisp with 1 tablespoon of whipped cream.