~yields 1 -13x9inch pan of crumble (10-12 servings)
The Bits and Bobs:
for the crumble
2 1/2 cups rolled oats
12 tbsp butter, melted (if using salted, omit the salt)
1 cup brown sugar
1 cup pecans, chopped
for the fruit filling
2 granny smith apples, peeled, cored and cubed
2 fuji or pink lady apples, cored and cubed
3 d'anjou or bosch pears, stemmed, seeded and cubed
1 -16 oz bag frozen cranberries, mostly thawed (they can still have a chill to them)
1/2 cup brown sugar
1 tbsp ground cinnamon
2 tbsp lemon juice
Preheat the oven to 350*F. Lightly grease a 13x9inch baking dish.
Chop up the fruit as directed above and place in a big bowl. Add brown sugar, cinnamon and lemon juice to the fruit and toss until well coated. Spread into the baking dish.
In a separate bowl, combine the melted butter, pecans, oats and sugar stirring with a fork until all the oats are coated. Spread evenly over the fruit mixture.
Bake in the oven for 20-25 minutes or until the fruit is bubbling and the topping is golden brown. Allow to cool slightly. Serve warm or room temp with ice cream, whipped cream or plain!