Pear-Cranberry Crumble
I HAD SOME fresh cranberries in my refrigerator that my grandson, Jaysen, wanted to use. I also had fresh pears, so we decided to make a dessert. While it was cooling on the rack, everyone came in for a sample, and we all decided it was a hit!
SERVES 8 TO10
THETOPPING
- ½ cup rolled oats
- ½ cup chopped walnuts
- ¼ cup white whole wheat flour
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons agave nectar
THEFILLING
- 3 cups peeled, cubed Bosc pears
- 2 cups fresh cranberries
- ⅓ cup brown sugar
- 2½ tablespoons cornstarch
1. Preheat oven to 350°F.2. For the topping, combine the oats, walnuts, flour, cinnamon, and nutmeg in a medium bowl and mix well, then add agave nectar and mix until crumbled. Set aside.3. For the filling, combine all the filling ingredients in a large bowl; mix well.4. Transfer the pear mixture into to a deep-dish pie plate and sprinkle the topping mixture over the top. Bake for about 1 hour, until the filling is bubbly and the top is lightly browned. Cool for 1 hour before serving (if you can wait!).
TIP ⟾ I used Bosc pears because they tend to keep their shape when cooked and don’t get too mushy.
VARIATION:When fresh cranberries are not available, frozen, thawed berries may be used in their place. This is also delicious made with apples and blueberries.
