I promised this recipe last week. We thoroughly enjoyed this “healthier” fruit dessert along with the Maple-Orange Chicken with Acorn Squash and Sweet Potatoes I featured in last week’s newsletter. It is delicious served warm. You can also serve it with vanilla ice cream or cool whip.
5 ripe pears
1 cup dried cranberries
2 tablespoons orange juice
2 tablespoons lemon juice
1/2 cup sugar or Splenda
1/4 cup all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup brown sugar, lightly packed
1/2 teaspoon salt
1 cup rolled oats
1 stick light butter, softened
Preheat the oven to 350 degrees. Peel and core the pears and apples and cut them into large chunks or slices. Place the fruit in a large bowl and toss with the cranberries, juices, granulated sugar, flour, cinnamon, and nutmeg. Pour into a 9X13-inch baking dish.
For the topping: Combine the flour, sugars, salt, oatmeal, and butter in a bowl. Mix until mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
Place the baking dish on a parchment-lined sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.
Serving suggestion: For a pretty presentation, try placing the fruit and topping into individual oven-safe serving dishes before baking. Serve in dishes.
Recipe adapted from: Food Network