Ingredients
1
cup Gold Medal™ all-purpose flour
1/2
cup packed brown sugar
2
tablespoons old-fashioned oats
1/2
teaspoon ground cinnamon
6
tablespoons butter, cut into pieces
3/4
cup coarsely chopped pecans, toasted
4
cups chopped peeled pears (2 lb)
3/4
cup granulated sugar
2
bags (1.75 oz each) sweetened dried cranberries, chopped
2
tablespoons cornstarch
2
tablespoons honey
2
cups chopped peeled apples (about 1 lb)
Preparation
Heat oven to 375°F. Spray 2-quart casserole with cooking spray.
In food processor, place flour, brown sugar, oats and cinnamon. Cover; process until oats are coarsely chopped. Add butter. Cover; process until mixture is combined. Transfer to small bowl. Stir in pecans. Cover; refrigerate while making filling.
In 3-quart saucepan, stir together 1 cup of the pears, 3/4 cup granulated sugar, the cranberries, cornstarch and honey. Cook over medium-high heat about 3 minutes, stirring occasionally, until mixture is thickened. Remove from heat; stir in apples and remaining 3 cups pears. Spoon into casserole. Crumble chilled topping over fruit mixture.
Bake 35 minutes or until filling is bubbly and topping is golden. Cool 15 minutes. Serve warm.
