You may also like
Categories:
flour oats brown sugar cold butter ground nutmeg vanilla bean brown sugar sugar cornstarch Bartlett fresh cranberries ground cinnamon
Viewed: 120 - Published at: 2 years agoIngredients
- 14 cup all-purpose flour
- 14 cup old fashioned oats
- 14 cup packed brown sugar
- 4 tablespoons cold butter
- 14 teaspoon ground nutmeg or 14 teaspoon mace
- 1 plump vanilla bean, seeds of
- 14 cup packed brown sugar
- 14 cup granulated sugar
- 12 tablespoon cornstarch
- 5 -6 medium pears, ripe but not mushy (Bartlett, Anjou or Bosc)
- 3 cups fresh cranberries
- 14 teaspoon ground cinnamon
Method
- Preheat oven to 375.
- Combine topping ingredients with a pastry blender, in afood processor, or with your fingers until biggest bits are the size of the oats.
- Set aside or refrigerate for up to 2 days.
- In a large bowl, stir together the vanilla seeds, brown sugar, white sugar, cornstarch and cinnamon.
- Add pears and cranberries and stir to coat evenly.
- Spoon fruit into a large, shallow dish (for more surface area and therefore more topping in each bite!)
- and top with crumble mixture.
- Bake for 45 minutes until topping is golden and filing bubbles up.
- Cool 15 minutes then serve with vanilla ice cream.
