Serves6
- Active time:15 min
- Start to finish:50 min
November 2008
Cranberries, pears, and apples form a sweetly irresistible autumn trinity beneath a crisp oat topping.
-
2
cups
fresh or thawed frozen cranberries
-
2
firm-ripe pears such as Bartlett, peeled and cut into 1/2-inch pieces
-
2
apples such as Gala, peeled and cut into 1/2-inch pieces
-
1
cup
sugar, divided
-
1 1/2
tablespoons
cornstarch
-
3/4
teaspoon
pure vanilla extract
-
1
cup
old-fashioned oats
-
1/2
cup
all-purpose flour
-
1/4
teaspoon
salt
-
1
stick unsalted butter, softened
-
Preheat oven to 425°F with rack in middle.
-
Stir together fruits, 1/2 cup sugar, cornstarch, and vanilla and place in a buttered shallow 2-quart baking dish.
-
Stir together oats, flour, salt, and remaining 1/2 cup sugar. Blend in butter with your fingertips until mixture forms small clumps. Scatter over fruit and bake until juices are bubbling and topping is golden brown, about 20 minutes. Cool slightly before serving.
