 | | Directions | TOPPING:
- Whisk flour, sugar, cinnamon and nutmeg in a medium bowl.
- Add butter pats and mix in with the flour using a fork until the mixture is crumbly.
- Add oats and pecans, stir all to combine.
FILLING:
- Combine the sugar, flour, cinnamon, nutmeg and allspice together in a large bowl.
- Add the apples, cranberries and pineapple.
- Stir to evenly coat all fruit.
- Let stand for approximatley 30 minutes for the juices to form, stir occasionally.
- Preheat the oven to 375° F.
- Spread filling in the baking dish and sprinkle evenly with the topping.
- Bake until the filling is bubbling around edges and the topping is brown and crips, approximately 45 minutes.
- Allow to cool slightly.
- Serve warm or at room temperature with cream or vanilla ice cream.
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Prep Time: 30 minutes
Cook Time: 45 minutes
Container: 11x7 baking dish or large round tart baking dish, medium bowl, large bowl
Servings: 10
|  | | Ingredients | | - | | TOPPING: |
| - | | 1 cup brown sugar - packed |
| - | | 3/4 cup flour |
| - | | 10 tablespoons unsalted butter |
| - | | 1 cup oatmeal |
| - | | 1 cup pecans - chopped |
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| - | | FILLING: |
| - | | 1/2 cup sugar |
| - | | 1/4 cup flour |
| - | | 1/2 teaspoon cinnamon |
| - | | 1/4 teaspoon nutmeg |
| - | | 1/4 teaspoon allspice |
| - | | 5 Granny Smith apples - peeled, cored and cut into 1/4 inch thick slices |
| - | | 2 cups cranberries - fresh |
| - | | 20 ounces pineapple tidbits - drained |
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