16 tablespoons (2 sticks) unsalted butter, cut into pieces
1 cup quick-cooking oats
1 cup chopped pecans
4 firm apples, peeled, cored and chopped
4 medium-ripe pears, peeled, cored and chopped
12 ounces fresh cranberries
3 tablespoons cornstarch
1 1/2 cups sugar
How to Make It
Preheat oven to 350ºF. Butter a deep 9-by-13-inch baking dish. Make topping: In a bowl, combine flour, sugar, brown sugar and salt. Rub in butter with fingertips until mixture forms pea-size lumps. Stir in oats and pecans.
Make filling: In a large bowl, mix together apples, pears and cranberries. Remove zest from orange and squeeze juice; add both to bowl. Stir in cornstarch and sugar. Pour into baking dish, sprinkle with topping and bake until filling is bubbling and topping is golden brown and crisp, about 1 hour 15 minutes.
I made this for a friend's birthday. I followed the recipe exactly except I made the topping in the food processor--not as messy as mixing with fingers! I also used a bag of frozen cranberries I had on hand, which worked perfectly. An hour and 15 minutes was the perfect baking time. This makes a huge batch, so there was plenty to send home with my friend with several pieces left over for my household too.