Ingredients
1/2 c. light Karo syrup
1/3 c. sugar
1 Tbsp. cornstarch
1 1/2 c. cranberries
2 pears, sliced
3/4 c. flour
1/2 c. sugar
1/3 c. margarine
1 c. oats
1 egg
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Achievable elevated desserts — laminated doughs, cakes, custards
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
Science-driven American baking — cookies, pies, cakes with precision
American desserts deconstructed — Oreos, Pop-Tarts, Thin Mints from scratch
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Heat oven to 400°. Grease 9-inch pan. In medium pan, combine the first 3 ingredients. Stir in cranberries. Heat to a boil; reduce heat. Simmer 5 minutes or until cranberries pop open. Stir in pears. Pour into pan. Combine flour and 1/2 cup of sugar. Cut in margarine until mixture resembles coarse crumbs. Stir in oats; mix well. Add egg, mixing until moist. Crumble over fruit. Bake 30 to 35 minutes until top is golden brown.