4 ripe Bosc pears (2 lb.)
6 apples (2 lb.)
3/4 c. dried cranberries
1 tsp. orange zest
1 tsp. lemon zest
2 tbsp. freshly squeezed orange juice
2 tbsp. freshly squeezed lemon juice
1/2 c. granulated sugar
1/4 c. flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
For the topping:
1 1/2 c. flour
3/4 c. sugar
3/4 c. brown sugar, lightly packed
1/2 tsp. kosher salt
1 c. old-fashioned oatmeal
1/2 lb (2 sticks) cold unsalted butter, diced
Preheat the oven to 350 degrees. Peel and core the pears and apples and cut them into large chunks. (I don't peel the fruit. I would probably peel the pears next time. I was lazy.) Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon, and nutmeg. Pour into a 9x13 dish.
For the topping:
Combine the flour, sugars, salt, oatmeal, and cold butter in a bowl. (Use an electric mixer or a pastry cutter or whatever floats your boat.) Mix until mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely. Place the dish on a lined sheet pan (parchment or silpat, etc.) and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.
Printable Recipe.
6 apples (2 lb.)
3/4 c. dried cranberries
1 tsp. orange zest
1 tsp. lemon zest
2 tbsp. freshly squeezed orange juice
2 tbsp. freshly squeezed lemon juice
1/2 c. granulated sugar
1/4 c. flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
For the topping:
1 1/2 c. flour
3/4 c. sugar
3/4 c. brown sugar, lightly packed
1/2 tsp. kosher salt
1 c. old-fashioned oatmeal
1/2 lb (2 sticks) cold unsalted butter, diced
Preheat the oven to 350 degrees. Peel and core the pears and apples and cut them into large chunks. (I don't peel the fruit. I would probably peel the pears next time. I was lazy.) Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon, and nutmeg. Pour into a 9x13 dish.
For the topping:
Combine the flour, sugars, salt, oatmeal, and cold butter in a bowl. (Use an electric mixer or a pastry cutter or whatever floats your boat.) Mix until mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely. Place the dish on a lined sheet pan (parchment or silpat, etc.) and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.
Printable Recipe.
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