Recipe courtesy of Joy of Baking :
1/2 cup (65 grams) all purpose flour
1/2 cup (100 grams) firmly packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons (85 grams) cold unsalted butter, cut into pieces
1/2 cup (50 grams) old-fashioned rolled oats
1/3 cup (40 grams) chopped walnuts (or pecans, almonds or hazelnuts)
1-3 tablespoons (15 – 40 grams) light brown sugar
1/8 teaspoon salt
2 teaspoons (6 grams) cornstarch (corn flour) (optional)
1 1/2 pounds (700 grams) Granny Smith Apples or other firm, tart-tasting apple – peeled, cored, and sliced into 1 inch (2.5 cm) chunks
1 1/2 pounds (700 grams) ripe Bartlett, Anjou, or Bosc Pears, peeled, cored and cut into 1 inch (2.5 cm) chunks
1/3 cup (45 grams) dried cranberries (can use fresh cranberries that have been rinsed, drained, and picked over)
Cranberry Pear and Apple Crumble: Preheat your oven to 375 degrees F (190 degrees C) and place rack in the center of the oven. Butter, or spray with a non stick cooking spray, a 9 inch (23 cm) deep dish pie plate or an 8 x 2 inch square (20 x 5 cm) baking dish.
For Crumble Topping: Place all the topping ingredients (flour, sugar, cinnamon, salt, oats, nuts, and butter) in your food processor and process just until the mixture has clumps the size of peas. (This can also be done in a large bowl with a pastry blender, two knives or your fingertips.)
For Filling: Peel, core, and cut the apples and pears into large chunks and place them in a large bowl. Add the dried cranberries, along with the sugar, salt, and cornstarch (if using) and toss to combine. Transfer to your baking dish and then spread the topping evenly over the fruit.
Bake for approximately 35 – 45 minutes or until bubbly and the topping is golden brown and crisp. Remove from oven and place on a wire rack to cool for at least 15 minutes before serving. Serve with vanilla ice cream. Leftovers can be covered and stored in the refrigerator.
Makes about 6 servings.