The tart and tangy cranberries complement the sweet apples and pears in this warm, streusel-topped delight. Try serving it à la mode as the grand finale of your Thanksgiving dinner.
1/3 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 pound Fuji apples, peeled and thinly sliced
1 pound Bosc pears, peeled and thinly sliced
1/2 cup dried cranberries
3.45 ounces brown rice flour (about 3/4 cup)
1 cup certified gluten-free old-fashioned rolled oats
1/2 cup packed brown sugar
6 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
How to Make It
Preheat oven to 375°.
Combine first 6 ingredients in a medium bowl, stirring with a whisk. Add apples, pears, and cranberries, stirring to coat fruit. Pour mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and remaining ingredients in a bowl, stirring to combine. Spoon flour mixture over fruit mixture. Bake at 375° for 45 minutes or until topping is golden brown. Cool 10 minutes.
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