4applespeeled, cored and chopped into large chunks
3/4cupfresh cranberries
1/2teaspoonground cinnamon
1/4teaspoonground nutmeg
zest and juice from one lemon
For the topping:
1/4cupbuttermelted
3/4cupold-fashioned oats
1/4cupall-purpose flour
1/2teaspoonground cinnamon
1/2cuplight brown sugar
pinchof salt
Instructions
Preheat oven to 350 degrees F. Grease an 8-inch square baking dish and set aside.
In a large bowl, combine pears, apples, cranberries, cinnamon, nutmeg, zest and juice. Stir to coat the fruit. Set aside.
In a medium bowl, combine the butter, oats, flour, cinnamon, sugar and salt. Stir until well combined.
Pour the fruit filling into the prepared baking dish. Top with the oat topping, using your hands to crumble together the topping to make larger chunks.
Bake uncovered for 35 to 40 minutes, or until top is golden brown and crisp is bubbling around the edges. Serve warm.
Notes
Store leftovers in a sealed container in the fridge for up to 3 days.