The combination of fruit in this dish really compliment each other. It can be made a day before serving. That is if you can keep in the fridge with out anyone sneaking a bite! It’s that good! Sometimes we double the topping part.
Original recipe makes 1 – 1 1/2 quart casserole
Ingredients
1 (15 ounce) can pear halves, drained
1 cup fresh cranberries
4 cups sliced banana
1/4 cup orange juice
1/4 cup white sugar
1/8 teaspoon salt
1/8 teaspoon ground cloves
1/2 cup brown sugar
1/2 cup all-purpose flour
1/4 cup rolled oats
1/8 teaspoon ground cloves
1/2 teaspoon grated orange zest
3 tablespoons butter, softened
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PREP
15 mins
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COOK
15 mins
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READY IN
30 mins
Directions
- Preheat oven to 375 degrees F (190 degrees C.)
- In a 1 1/2 quart casserole dish, mix pears, cranberries, bananas, orange juice, sugar, salt and 1/8 teaspoon cloves. Mix lightly.
- In a small bowl, mix brown sugar, flour, oats, remaining 1/8 teaspoon cloves and orange rind. Cut in butter until crumbly. Sprinkle over fruit.
- Bake in the preheated oven for 15 to 20 minutes, or until top is golden brown. Serve at room temperature.
Nutrition
Calories: 255 kcal
Carbohydrates: 53.7 g
Cholesterol: 11 mg
Fat: 4.9 g
Fiber: 3.9 g
Protein: 2.3 g
Sodium: 74 mg