Ingredients
Scale
For the filling
- 1 Tbsp butter
- 3 cups (12 oz bag) cranberries
- 4 Bosc pears (~2lbs), peeled, core removed and chopped
- 2 Tbsp maple syrup
- 2 Tbsp fresh squeezed orange juice
- Zest of 1/2 orange, optional
- 1 tsp ground cinnamon
- Pinch of salt
- 1 Tbsp arrowroot powder, optional
For the topping
- 1/2 cup flour (I used Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour|http://amzn.to/2hhXOmM)
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1 stick butter (1/4 lb), cold & chopped into cubes
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger, optional
- Pinch of salt
Instructions
- Preheat oven to 350°F
- In a medium bowl, add all ingredients for the topping, except the butter. Stir to combine.
- Add in butter and using a pastry cutter or two forks, cut butter into flour blend until coarse crumbs are formed, set aside.
- In a medium cast iron skillet (or any oven safe skillet), melt 1 Tbsp butter and add in pears and cranberries, sauté in pan for 3 minutes until slightly fragrant.
- Stir in maple syrup, orange juice, orange zest, cinnamon and salt. Stir to combine and continue to saute for ~1-2 minutes.
- Turn off heat, add in arrowroot powder (if using, helps to bind mixture together) and stir to combine.
- Top filling with topping mixture evenly.
- Place in oven and bake for 30-40 minutes, until top is golden brown and cranberries are bursting.