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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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All You December 2011 Magazine Ingredients:
1/2 cup all-purpose flour |
1/4 teaspoon salt |
1 teaspoon cinnamon |
3/4 cup packed light brown sugar |
8 tablespoons unsalted butter, chilled and diced |
3/4 cup old fashioned oats |
1/2 cup sliced almonds |
12 ounces fresh cranberries |
1 1/2 cups sugar |
1 grated orange, zest of |
1/4 cup orange juice |
3 pears, quartered, cored, peeled, sliced 1/4- inch thick |
3 firm apples, peeled, quartered, cored, sliced 1/4- inch thick (such as rome) |
1 cup dried cranberries |
1 tablespoon cornstarch |
Directions:
1. Make topping: Mix flour, salt, cinnamon and sugar in a bowl. Add butter; blend in with fingertips until small moist clumps form. Toss in oats and almonds. Refrigerate.
2. Preheat oven to 374 degrees. Line a baking sheet with foil. Mist a 2-qt baking dish with cooking spray. In a medium, heavy pan over medium heat, stir fresh cranberries, sugar, zest and juice until sugar dissolves. Reduce heat and simmer for 5 minutes.
3. Combine cranberry mixture, pears, apples, dried cranverries and cornstarch; put in baking dish. Sprinkle with topping; press down. Bake on foil-lined sheet, 50 to 60 minutes; until topping is golden and fruit is bubbling. Serve warm with ice cream, if desired.
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