(from Barefoot Contessa at Home and Food Network)
5 ripe pears
5 Granny Smith apples
3/4 cup dried cranberries
1 tsp grated orange zest
1 tsp grated lemon zest
2 tbsp freshly squeezed orange juice
2 tbsp freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 1/2 cups all-purpose flour
3/4 cup light brown sugar, lightly packed
1/2 tsp kosher salt
1 cup old-fashioned oats
1/2 pound (2 sticks) cold unsalted butter, diced
Preheat the oven to 350 degrees F.
Peel and core the pears and apples and cut them into large chunks. Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch (or equivalent) baking dish.
For the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl. Mix together until the mixture is in large crumbles — I used my hands, but you can also use a hand mixer, your electric mixer with paddle attachment, or a pastry blender. Sprinkle evenly over the fruit, covering the fruit completely.
Place the baking dish on a parchment-lined sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.