• Preparation Time 15 minutes
  • Baking Time 45 minutes
  • Makes 8 servings
  • Freezing Not Recommended

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Make.

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Ingredients

  • Topping
  • 2 cups Robin Hood® Oats
  • ¾ cup SUGAR IN THE RAW® Natural Turbinado Sugar
  • ½ cup Robin Hood Original All Purpose Flour
  • ½ cup chopped pecans, optional
  • 1 tsp cinnamon
  • ¼ tsp salt
  • ¾ cup butter, melted
  • Filling
  • ¾ cup SUGAR IN THE RAW Natural Turbinado Sugar
  • 2 tbsp Robin Hood Original All Purpose Flour
  • 1 tsp cinnamon
  • ¼ tsp salt
  • 4 lb ripe pears, peaches, nectarines or apples peeled, cored/pitted and cut into ½”/1.3 cm cubes (about 3 cups/750 mL)
  • 2 cups mixed fresh berries (sliced strawberries, blueberries, raspberries, blackberries or any desired combination)

Serving Size: 8 servings

Directions

Serving Size: 8 servings

  • Preheat oven to 350°F (180°C). Place eight, 1 cup (250 mL) oven proof ramekins on a baking sheet.
  • Topping: Combine topping ingredients in a small bowl. Reserve.
  • Filling: Mix sugar, flour, cinnamon and salt in a large bowl. Add all the fruit to sugar mixture. Toss well to coat fruit.  Divide fruit mixture into prepared baking dishes.  Sprinkle with reserved topping mixture.
  • Bake in preheated oven, 40 to 45 minutes or until topping is golden brown and fruit mixture is bubbling. Serve warm or at room temperature.

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