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“This recipe appeared in our local newspaper. I found that the fresh pears and cranberries with crunchy walnuts make up the slightly tart filling for these fall-time fruit squares.”
READY IN:
1hr
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, mix together rolled oats, flour, brown sugar, ginger and salt.
  2. Using a pastry blender, cut in butter until mixture is crumbly.
  3. Press 2 1/2 cups of the crumb mixture into a lightly greased 9" x 9" casserole dish or cake pan.
  4. Reserve remaining crumb mixture for topping.
  5. FILLING:
  6. In a medium saucepan, mix together pears, cranberries, sugar, lemon rind and lemon juice.
  7. Bring to boil over medium-high heat, stirring frequently; simmer for 10 minutes or until pears are tender.
  8. Let cool slightly.
  9. Stir in walnuts.
  10. Preheat oven to 350°F.
  11. Spread filling over base in casserole dish.
  12. Sprinkle remaining crumbs over the top.
  13. Bake in preheated 350 F oven for 30 to 35 minutes until brown at edges and golden brown in centre.
  14. Let cool; cut into squares.

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