Ingredients

FILLING

1 1/2 lbs. (2 bags) fresh or unthawed frozen cranberries 7 -8 cups

1 1/2 cups sugar

Zest and 1/2 cup juice of one large navel orange

2 Granny Smith apples (about 1 lb), peeled, cored and cut in 1/2" dice.

2 firm Bosc pears (about 1 lb), peeled, cored and cut in 1/2" dice

TOPPING

3/4 cup old fashioned rolled oats

3/4 cup flour

3/4 cup dark brown sugar, packed

1 stick (4oz)cold butter cut in pieces

WHIPPED CREAM

1 cup heavy cream

2 - 4 crystallized ginger, minced

Preparation

  1. Pre-heat oven to 375. Butter a 12" (2 1/2 qt) gratin dish.

  2. In a large saucepan simmer half the cranberries with sugar, stirring occasionally till sugar is dissolved and berries begin to burst. Remove from heat and add remaining cranberries, orange zest and juice. Stir in apples and pears. Spoon into prepared dish.

  3. Make topping: In a food processor pulse together topping ingredients to pea size. Sprinkle over fruit and bake on sheet pan till topping is golden and filling is bubbling.

  4. Whip cream till stiff and fold in ginger. Serve with the crumble.