Modified from Matt Lewis and Renato Poliafito’s Baked so less sweet, more tart version which is lighter (less butter).
Ready an 8″ x 8″ pan.
2 medium Bosc pears, cored and cut into bite-sized chunks (no need to peel, just wash)
2 medium Bartlett pears, cored and cut into bite-sized chunks (no need to peel)
3 large plums, pitted and cut into 8-9 wedges (no need to peel either)
grated zest/ chopped and juice of 1 lemon
grated zest/ chopped of 1 orange, juice of 1/2 orange
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ginger powder
pinch of clove (optional if you don’t like it as spicy)
1/2 cup dark brown sugar
2 tablespoons of flour
1 tablespoon of vanilla extract if not using fresh, local fruit in season
Mix together in a bowl and let sit while you make the topping:
4 tablespoons of cold butter cut into pea-sized chunks
1/2 cup of flour
1/2 cup of brown sugar
Mix these together with pastry wire, fork or fingers – whatever you’re most comfortable with – until it resembles coarse meal.
Then add 1/2 cup of rolled oats.
Pour fruit mixture into pan, pour topping so it covers the fruit completely.
Bake at 350F for 45 minutes, in my oven I need to brown an additional 2-3 minutes on broil. Serve warm with whipped cream or vanilla ice cream.
