Sweet ripe pears and tart cranberries bubble beneath a crisp oat-pecan topping. It delivers classic fall flavor with less work than pie and can bake while dinner is served.
Recipe Summary
- Prep: 20 min
- Cook: 45 min
- Total Time: 1 hr 5 min
- Servings: 8
- Estimated Cost per Serving: $1.25
Ingredients
- 6 ripe but firm pears, peeled and sliced
- 12 oz (340 g) fresh or frozen cranberries
- 1/2 cup (100 g) sugar
- 2 tbsp cornstarch
- 1 tsp vanilla and 1/2 tsp cinnamon
- 1 cup (90 g) old-fashioned oats
- 3/4 cup (95 g) all-purpose flour
- 2/3 cup (135 g) brown sugar
- 1/2 cup (57 g) chopped pecans
- 8 tbsp (113 g) cold unsalted butter, cubed
Instructions
- Heat oven to 375°F (190°C). Butter a 9-by-13-inch baking dish.
- Toss pears and cranberries with sugar, cornstarch, vanilla and cinnamon; spread in the dish.
- Combine oats, flour, brown sugar and pecans. Rub in cold butter until clumps form.
- Scatter topping evenly over the fruit without packing it down.
- Bake 40–45 minutes until deeply golden and bubbling around the edges.
- Cool 15 minutes before serving so the juices thicken.
Cook’s Tips
Place the dish on a sheet pan to catch drips. Reheat uncovered at 350°F (175°C) for 15 minutes to restore crispness.
Nutrition per serving
- Sodium 65 mg 3%
Daily values are based on a 2,000-calorie diet.
Nutrition and cost are estimates and may vary.
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