| Level: | Easy |
| Total: | 1 hr |
| Prep: | 20 min |
| Cook: | 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 pound cranberries (thawed if frozen)
- 1 cup dried cranberries
- 1 1/2 cups sugar
- 2 teaspoons vanilla extract
- 3 firm pears (such as Bosc), peeled and cut into 1/2-inch pieces
- 1/2 teaspoon ground cinnamon
- Pinch of ground allspice
- 1 cup plus 2 tablespoons all-purpose flour
- 1 cup pecans, chopped
- 1/4 cup old-fashioned rolled oats
- 1/4 teaspoon salt
- 1 stick unsalted butter, melted
Instructions
- Preheat the oven to 375 degrees F. Combine the fresh and dried cranberries in a large bowl. Add 1 cup sugar, 3 tablespoons water and the vanilla and toss to coat. Lightly smash with a potato masher or fork to burst some of the cranberries. Add the pears, cinnamon, allspice and 2 tablespoons flour and toss to coat. Transfer to a 3-quart baking dish.
- Make the topping: Mix the remaining 1 cup flour, the pecans, oats, the remaining 1/2 cup sugar and the salt in a medium bowl, then stir in the melted butter. Use your fingers to pinch the topping into small clumps and sprinkle it over the fruit.
- Bake until the fruit is bubbling and the topping is golden brown, about 40 minutes. Serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 530 |
| Total Fat | 22 g |
| Saturated Fat | 8 g |
| Carbohydrates | 85 g |
| Dietary Fiber | 8 g |
| Sugar | 57 g |
| Protein | 4 g |
| Cholesterol | 30 mg |
| Sodium | 77 mg |
Reviews
Delicious! Do you have the nutritional values for this recipe?
My kids and I are not real sweet eaters, so this was fabulous. I did more topping because everyone at my house wants a large topping to filling ratio — so I probably doubled it. We served it with ice cream. Very yummy!
This was good and I will make again but with edits. I didn’t love the dried cranberries, would likely just omit. I will also probably do 1.5x of the topping. Really was very good though.
I added a couple of apples I had on hand, and it was fabulous! Every time I make this to share, people request the recipe. Every single time. A couple of times I made half the topping because I didn’t have enough ingredients, and it still worked out great.
I’ve been making this for years, ever since I saw it in the magazine. It’s delicious, not too sweet, and good for either breakfast (maybe with some yogurt on top) or for dessert. It has some nutritional value too, with all the fruit, nuts, and oats in it. A great fall recipe,
he put cornstarch in the berries and it is not listed or mentioned
I made this recipe using frozen mixed fruit instead of frozen cranberries for my writer’s group and later at home. People were still talking about it the next day. And it’s easy.
I made this after seeing the recipe in the Food network magazine. So easy to make and very delicious. My picky eater boyfriend loved it, I brought the leftovers to work and it disappeared fast !