- 6
Ingredients
- Filling:
- 3/4 cup all purpose flour
- 3/4 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup old-fashioned rolled oats
- 1/3 cup chopped walnuts or pecans
- 1/2 cup unsalted butter, cut into pieces
- 3 tablespoons light brown sugar
- 1/2 tablespoon cornstarch
- 1 1/2 pounds Granny Smith Apples - peeled, cored, and sliced into 1 inch chunks
- 1 1/2 pounds Anjou Pears, peeled, cored and cut into 1 inch chunks
- 1 cup dried or fresh cranberries
Preparation
Step 1
Preheat oven to 375 degrees F and place rack in the center of the oven. Butter or spray with a nonstick cooking spray, a 2 1/2 quart casserole or oval gratin dish, or a 10 inch deep dish pie plate. Set aside.
For Crumble Topping: Combine the flour, sugar, ground cinnamon, salt, oats and nuts in a large bowl. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should be crumbled to about the size of peas. Set aside while you prepare the filling.
For Filling: In a large bowl combine the sugar and cornstarch. Add the apples and pears and toss them, along with the cranberries. Once thoroughly combined transfer to the prepared baking dish Spread the topping evenly over the fruit.
Bake for approximately 35-45 minutes or until bubbly and the topping is golden brown and crisp. Remove from oven and place on a wire rack to cool for at least 15 minutes before serving.
Serve with softly whipped cream or vanilla ice cream. Refrigerate leftovers and reheat before serving.