Ingredients
- 4 to 5 ripe Bartlett or Anjou pears
- 1/4 cup cranberries, fresh or dried
- 2 tablespoons sugar
- 1/3 cup all-purpose flour
- 1/3 cup rolled oats, uncooked
- 1/4 cup dark brown sugar
- 1 tablespoon granulated sugar
- 1/4 teaspoon cinnamon
- Pinch nutmeg and salt
- 1/2 cup or 1 stick unsalted butter, melted
- Heavy whipping cream or ice cream, for serving
Directions
Preheat the oven to 400 degrees F.
Peel, core, and thickly slice the pears. Toss them with the 2 tablespoons sugar and the cranberries and turn them into a deep, buttered 2-quart baking dish. The fruit should be at least 2 1/2-inches deep in the pan; add more fruit, if necessary.
For the topping, in a bowl, stir together the flour, oats, sugars, cinnamon, nutmeg, and salt. Drizzle in the melted butter tossing the ingredients with a fork to blend. Be careful not to over mix because you want a loose crumbly mixture, not a bound-together ball of topping. Sprinkle the topping over the pears.
Bake for 30 minutes, until pears are tender and topping is browned. Serve warm with heavy cream or ice cream.
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Read all 8 reviews
By kathystuart
on September 03, 2012
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I made this recipe gluten free/substituted the all purpose flour with all purpose gluten free flour. I also added pecans into the topping for a southern accent. Came out wonderful-- tasty, and not too sweet.
By pdgnorcal1_11083260
fortuna, CA
on September 15, 2008
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I didn't read the reviews before I made it. When I checked on it in 30mins it was all soggy.....not impressed with the recipe.
By LOVE2COOK IN WNY
BUFFALO, NEW YORK
on February 19, 2008
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Overall this was a quick,easy & good recipe, however I find there is very little flavor in pears. I would make this next time with a stronger flavored fruit. I had raisins on hand, so I used them instead of cranberries. I melted the butter as well & the amounts were good & stayed crisp. Spoon some of this warm, over ice cream as we did, & it will please your comfort zone....would be impressive for guests also.
Read all 8 reviews