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1
Prepare a 2-quart ceramic baking dish by thoroughly greasing with butter. Pulse walnuts in a food processor until mixture resembles a coarse meal. Transfer nuts to a small bowl and set aside. Preheat oven to 350 degrees F.
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2
For the topping: Add rolled oats to food processor. Pulse a few times to break up oats. Add brown sugar, butter, cinnamon and salt. Pulse until mixture resembles a coarse meal.
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3
For the Spiced Pear & Berry: For each pear, slice off the stem end, peel off the skin, halve and core. Slice each half into six or seven pieces and place in a large bowl, squeezing tangerine juice on the cut pear. Repeat until all the pears are sliced and all of the tangerine quarters are juiced. Remove any tangerine seeds that may have slipped into the bowl.
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4
Wash and dry cranberries or blueberries; add them to the pears. Sprinkle sugar and pulsed walnuts onto fruit, using a spatula to combine.
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5
Using a mortar and pestle, finely and evenly grind the whole peppercorns. Fold the pepper, cloves, grated ginger, and pinch of cardamom into the fruit mixture.
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6
Carefully transfer fruit to prepared ceramic baking dish. Top with oat-brown sugar mixture, using a spatula to spread over fruit. Bake until top is golden and bubbling, about 40-45 minutes. Remove from oven and allow crisp to cool slightly.
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7
In a large metal bowl, using an electric mixer beat cold heavy cream until soft peaks form (best to start out slower and speed up as you go). In a separate small bowl, combine creme fraiche and confectioner's sugar with a spoon until incorporated. Stir creme fraiche mixture into whipped cream, using mixer to achieve soft peaks again, if necessary. Serve crisp warm with whipped creme fraiche.
