1/2 teaspoon finely grated fresh ginger (powdered is fine, too)
2 cups all-purpose flour
1 cup light brown sugar, packed
1 cup oat flour
1 cup rolled oats
1 teaspoon salt
1 cup unsalted butter, melted and cooled
1/2 teaspoon vanilla extract
Pre heat oven to 350 degrees F and line or grease a
9x9 inch baking dish. Read all of the directions
Filling- Peel, core and chop the pears into small
pieces. You should have approx. 2.5 cups of pears.
Add pears, cranberries, sugar and orange juice to
a heavy-bottomed skillet or saucepan. Smile. Bring
the mixture to a boil and cook over medium-high
heat, stirring occasionally until pears soften,
cranberries burst, and juices are thickened and
jammy (approx 7-10 minutes). Add vanilla, orange
zest and fresh ginger and stir to combine. Remove
from heat and let cool whilst you sing your
note- Increase the amount of pears if you'd like a
higher filling to crust/crumb ratio.
Crust and Crumble- In a large bowl, combine flour,
brown sugar, oat flour, oats and salt. Stir to
combine while you think of your most treasured
autumn memory. Add butter and vanilla, stir until
crumbs are well moistened.
note- It may be prudent to cut the amount of dry
ingredients in half or to use a larger pan.
Keep 2.5 cups of the mixture (or approximately
half) for the topping. Pour the rest into the
prepared dish and press them into an even layer.
Bake the crust until golden, 10-15 minutes. The
perfect amount of time to make a cup of tea. Or
pour a glass of wine.
Remove from oven and spoon filling evenly over the
hot crust, top with reserved crumbs, and return
pan to oven. Bake until golden, 20-25 minutes. You
could start the dishes, but preferably you start
in on your beverage of choice.
Let the bars cool completely before slicing to serve. Whipped cream or ice cream is always good.
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