Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
- * * * * For the Topping * * * *
- 1 1/4 cups old-fashioned oats
- 1 cup (packed) light brown sugar
- 3/4 cup flour
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, cut into 1-inch pieces, softened
- 3/4 cup chopped or slivered almonds
- 6 ounces bittersweet chocolate, roughly cut into small (1/4-inch) pieces
- * * * * For the Fruit Filling * * * *
- 4 pounds pears (such as Anjou or Bartlett), peeled, cored, sliced 1/2-inch thick
- 2 pints fresh raspberries, rinsed
- 1/2 cup + 2 tablespoons sugar
- 3 tablespoons all purpose flour
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground vanilla (optional)
Make the topping:
Combine the oats, brown sugar, flour, cinnamon, nutmeg, and salt in a medium bowl. Mix the softened butter in with your fingers or a wooden spoon. Stir in the almonds and chocolate until well combined. Cover and refrigerate until needed.
Make the filling:
In a large bowl, toss together the pears, 1/2 cup of sugar, flour, lemon juice, vanilla extract, nutmeg, and ground vanilla (if using). Transfer to a buttered 13x9x2 glass baking dish. Make one even layer. Toss raspberries with 2 tablespoons of sugar and put them on top of the pears in an even layer.
Sprinkle the topping over the fruit. Break up any large piece with your fingers. Place pan in oven and bake for approximately 1 hour.
Check after 50 minutes. Topping will be slightly browned and filling will be bubbling when ready. If top is getting too brown, cover with a piece of foil and continue to bake for another 10 minutes.
Allow to cool for at least 15 minutes. Serve with whipped cream or ice cream.