2 to 3poundsripe pears, peeled and diced (6-7 cups, about 5 medium pears)
3cups(340g)fresh or frozen cranberries, chopped in half or lightly pulsed in food processor or blender
1cup(212g)granulated sugar
3tablespoonstapioca flour, or ground instant tapioca or cornstarch
1tablespoonfresh orange zest
Pinchof ground cinnamon
¼cuporange juice, can use fresh juice from orange, apple juice or cranberry juice
Crumble Topping:
2 ½cups(355g)all-purpose flour
1teaspoonbaking powder
Pinchof salt
⅓cup(71g)granulated sugar
⅓cup(71g)packed light or dark brown sugar
14tablespoonssalted butter, melted
Instructions
Preheat the oven to 375 degrees F. Lightly grease a 9X13-inch baking pan. Set aside.
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.
Spread the fruit mixture evenly in the pan.
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.
Crumble the topping evenly over the fruit.
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.