• Preheat oven to 350°F/175⁰C.
• Peel and core the pears and apples and cut them into large chunks, then place in large bowl.
  4 Bosc pears, 6 Honeycrisp apples
• Zest lemon and orange, then juice both to make 2 tablespoons juice from each.To the apples and pears add the cranberries, zests, juices, granulated sugar, flour, and Cinnamon Plus Spice Blend, tossing gently to coat. Pour into Stone Round Baker and set aside.
  3/4 cup dried cranberries, 1 teaspoon orange zest, 1 teaspoon lemon zest, 2 tablespoons orange juice, 2 tablespoons freshly squeezed lemon juice, 1/2 cup granulated sugar, 1/4 cup all-purpose flour, 1 ½ teaspoons Cinnamon Plus Spice Blend

For the topping:

• Combine the flour, granulated and brown sugars, salt, oats, and butter in the Deluxe Stand Mixer with the paddle attachment. Mix on low speed for 1-2 minutes, or until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
  1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, 3/4 cup light brown sugar, ½ teaspoon kosher salt, 1 cup old-fashioned oats, 1 cup unsalted butter
• Place the Stone Round Baker on a parchment-lined sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm with vanilla ice cream, if desired.