Orchard Crumble

3 Bartlett pears, peeled, cored, quartered, and thinly sliced
2 Granny Smith apples, peeled, cored, quartered, and thinly sliced
1-1-2 cups cranberries, fresh or frozen
1/2 tsp. cinnamon
1/2 cup sugar
2 Tbsp. cornstarch

For the Topping:
1 cup flour
1/2 cup rolled oats
1 cup light brown sugar
1/2 tsp. cinnamon
1/2 cup margarine, cut into small pieces

• Preheat oven to 375°F. Mix the ingredients for the fruit mixture together in a large bowl and toss well. Spread evenly into a 9-inch baking dish or pie pan.
• Mix the dry ingredients for the topping together in a medium bowl, then cut in the margarine pieces and mix with a fork or your fingers until the mixture resembles small peas. Spread this topping evenly over the fruit mixture and bake for 30 to 40 minutes, until browned and bubbly.
• Serve warm with a scoop of nondairy vanilla “ice cream.”

Makes 6 servings