for the filling:
6 Pears, chopped into approximately 1 inch cubes
1 1/2 cups fresh cranberries
1 tablespoon fresh orange juice
zest of 1 orange
2 tablespoons cornstarch
pinch of salt
1 teaspoon cinnamon
2/3 cup sugar
for the topping:
12 tablespoons cold butter (1 -1/2 sticks), plus more for greasing the dish
3/4 cup AP flour
1 cup old fashioned rolled oats
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ground ginger
1/3 cup sugar
1/3 cup brown sugar
1 teaspoon vanilla extract
whipped cream or vanilla ice cream, for serving
Preheat oven to bake at 375 F.
Lightly butter a 9x13 or other large baking dish.
Place the pears, cranberries, orange juice, orange zest, cornstarch, sugar, cinnamon and salt in the baking dish and toss everything to combine. Spread out evenly in the pan.
To make the topping, place the flour, oats, sugar, brown sugar, cinnamon, nutmeg, ginger and vanilla in a medium bowl and toss to combine. Cut the butter into small pieces and evenly distribute the butter over the top of the flour mixture in the bowl. Using your hands or a pastry cutter, cut the butter into the flour and work it in until the butter is in small pieces and has moistened the mixture. Evenly distribute the topping over the top of the pear/cranberry filling in the pan. Move to the oven and baked for 40-45 minutes or until the topping is golden brown and the filling is bubbling and thickened. Let cool for 5 minutes before serving warm with whipped cream or vanilla ice cream.