Pear-Cranberry Crumble
Topping:
- ½ cup rolled oats
- ½ cup chopped walnuts
- ¼ cup white whole wheat flour
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 2 tablespoons agave nectar
- 3 cups peeled, cubed Bosc pears
- 2 cups fresh cranberries
- ⅓ cup brown sugar
- 2½ tablespoons cornstarch
Instructions:
While it will cool on the rack, everyone will come in for a sample.
- Preheat oven to 350°F.
- For the topping, combine the oats, walnuts, flour, cinnamon, and nutmeg in a medium bowl and mix well, then add agave nectar and mix until crumbled. Set aside.
- For the filling, combine all the filling ingredients in a large bowl; mix well.
- Transfer the pear mixture into to a deep-dish pie plate and sprinkle the topping mixture over the top. Bake for about 1 hour, until the filling is bubbly and the top is lightly browned. Cool for 1 hour beforeserving (if you can wait!).