- Topping:
- 1/2 cup large flake oats
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup butter, room temperature
- 2 1/2 cups Post Shreddies Cereal, coarsely crushed
- Filling:
- 4 large ripe pears, peeled, cored, quartered lengthwise, and sliced
- 1 cup fresh or frozen cranberries
- 3 tablespoons maple syrup
- 3 tablespoons granulated sugar
- Finely grated zest from 1 small orange
- Topping: Combine oats, flour, and sugar in medium bowl. Using pastry cutter, or 2 knives, cut in butter until mixture is crumbly. Stir in Shreddies until combined. Set aside.
- Filling: Combine pear and cranberries in large bowl. Stir in remaining ingredients. Transfer mixture to lightly greased 9-inch (23 cm) square baking dish. Sprinkle topping over fruit.
- Bake at 350 degrees F (180 degrees C) for 35 to 40 min. or until fruit is tender, and topping is golden.