Fall fruits take centre stage in this dessert. We love the pop of tartness added by the whole cranberries; the brown sugar, oat and butter topping is classic and always delicious.
Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.

Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.

  • Duration
  • Cook Time
  • Prep Time
  • 8 to 10Servings

Ingredients

  • 1 cup large flake oats
  • 3/4 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup butter, melted
  • 4 pounds pears, peeled, cored and sliced
  • 1 cup fresh or frozen cranberries
  • 1 teaspoon cinnamon
  • Juice of 1/2 lemon (about 1 ½ tablespoons)

Preparation

Preheat oven to 350°F. In large bowl mix together oats, flour, brown sugar, sugar and salt. Stir in melted butter. Mix well to combine. In 9x13-inch pan toss pears, cranberries, cinnamon and lemon juice. Top with oat mixture. Bake for 1 hour 15 minutes. Serve warm or at room temperature.