Cranberry Pear Crumble

Cranberry Pear Crumble is a pie recipe built around to 3 pounds ripe pears, tapioca flour and fresh orange zest. Plan on 12 Servings (9X13-inch pan) and about 85 minutes.

• Yield 12 Servings (9X13-inch pan)
• Ready in 85 minutes
• Prep 40 minutes
• Cook 45 minutes

Ingredients

Cranberry Pear Filling

• 2 to 3 pounds ripe pears , peeled and diced (6-7 cups, about 5 medium pears)
• 3 cups ( 340 g ) fresh or frozen cranberries , chopped in half or lightly pulsed in food processor or blender
• 1 cup ( 212 g ) granulated sugar
• 3 tablespoons tapioca flour , or ground instant tapioca or cornstarch
• 1 tablespoon fresh orange zest
• Pinch of ground cinnamon
• ¼ cup orange juice , can use fresh juice from orange, apple juice or cranberry juice

Crumble Topping

• 2 ½ cups ( 355 g ) all-purpose flour
• 1 teaspoon baking powder
• Pinch of salt
• ⅓ cup ( 71 g ) granulated sugar
• ⅓ cup ( 71 g ) packed light or dark brown sugar
• 14 tablespoons salted butter , melted

Instructions

1. Preheat the oven to 375 degrees F. Lightly grease a 9X13-inch baking pan. Set aside.
2. In a large bowl, combine the pears, cranberries, sugar, tapioca flour or cornstarch, orange zest, and cinnamon. Stir well. Add the juice. Stir to combine.
3. Spread the fruit mixture evenly in the pan.
4. For the crumble topping, in a medium bowl, whisk together the flour, baking powder, salt, granulated sugar, and brown sugar. Add the melted butter and stir until the mixture forms pea-size and slightly larger clumps.
5. Crumble the topping evenly over the fruit.
6. Bake for 45-50 minutes until the fruit is bubbling and the topping is golden. Once removed from the oven, let the crumble rest for 15 minutes (the filling will thicken a bit as it sits). Serve warm with vanilla ice cream.

Let the center settle before you cut it, or the slices will slump.