Make the most of the Fall harvest with fresh cranberries, pears and apples. This is so much easier than making a pie but it’s every bit as good. Serve it warm or at room temperature and, of course, you can top it with vanilla ice cream or sweetened whipped cream.
MAKES: 6-8 servings
INGREDIENTS:
2 cups fresh cranberries or frozen cranberries (do not use the dried cranberries for this recipe)
3 Lg cored diced pears, Bartlett’s work well
2 Lg apples, diced to the same size as the pears (Golden Delicious are very good in this)
1 cup granulated sugar
1/2 cup orange juice (preferable fresh-squeezed, from orange used for peel)
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice or ground mace
1/4 cup brown sugar, packed
3 tablespoons all-purpose flour
1 teaspoon grated orange peel
1/4 cup butter, cut into small cubes
3/4 cup old-fashioned oatmeal or quick-cooking oatmeal, uncooked
3/4 cup chopped walnuts (optional)
whipping cream (optional)
ice cream (optional)
DIRECTIONS:
Preheat oven to 350.
Lightly grease a 2 quart casserole dish.
.
Combine fresh or frozen cranberries, pears, sugar, orange juice, cinnamon, and allspice or mace, mix well.
Spoon into prepared dish.
In a medium bowl, combine brown sugar, flour, and orange peel; cut in butter until crumbly.
Stir in oatmeal and nuts.
Sprinkle mixture over fruit.
Bake 50 minutes, or until golden and bubbly.
Let sit for a few minutes until the bubbling stops.
Serve with vanilla ice cream or whipped cream!
