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.