Cranberry, Apple, and Pear Crumble

I asked Mom what dessert we were going to make for Thanksgiving this year. Thanksgiving dinner is a big deal at our house – my mom (expert cook), sister (expert baker), and I (expert, uh experimenter and mess maker) always go all out.

So when Mom nonchalantly replied, “Oh we’re not going to make dessert this year because someone gave us a store bought pecan pie,” I was utterly blown away by the thought of such heresy.

I might have been slightly hyper, having finished my last day of preclinical classes in med school (yup, no more classes EVER) and driving all the way home in one go with insufficient sleep (thus having had a lot of caffeine)

Chef Uy: We’re not making dessert? Both Shobe and I are back home and you dare suggest we not make our own dessert??? What madness!!! What kind of Uy Thanksgiving is that??? Dessert is our middle name!!!

Of course, my sister and I fixed that no dessert problem real quick (store bought pies don’t count!)

Ingredients
FILLING
1 1/2 cups fresh cranberries
1/4 cup granulated sugar
3 Tbsp all-purpose flour
1 orange zest
3/4 teaspoon ground cinnamon
1/8 teaspoon nutmeg
18 teaspoon salt
4 apples, sliced and peeled
2 pears, sliced and peeled

TOPPING 
1/4 cup brown sugar
1/4 cup flour
3-4 Tbsp unsalted butter, cut into chunks
1/4 cup, old fashioned oats (not instant)
1/4 cup granola
1/3 cup, walnut pieces

Directions
Preheat oven to 375°F.

In a large bowl mix sugar with flour, orange zest, cinnamon, nutmeg, and salt. Add cranberries, apples, and pears, and mix well. Let sit for 10 min to let juices out; drain the liquid to avoid a soggy crumble. Place filling into baking dish.

In another bowl mix brown sugar, flour, oats, granola, and walnuts. Add the butter and cut in with a pastry blender or rub with your fingers until the mixture forms small lumps. Sprinkle topping over the filling.

Set baking dish over a cookie try to catch the drippings and bake until juices bubble, 35-45 minutes. If pie browns too quickly, cover loosely with foil.