• Preparation Time 25 minutes
  • Baking Time 55 minutes
  • Makes 10 servings
  • Freezing Not Recommended


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 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 STEVIA IN THE RAW® Sweetener Baker’s Bag
  • 2 tbsp Robin Hood Original All Purpose Flour
  • 1 tsp cinnamon
  • ¼ tsp salt
  • 4 lb ripe pears, peeled, cored and cut into 1” (2.5 cm) cubes (about 6 cups/1.5 L)
  • 1 cup fresh or frozen cranberries
  • 1 cup dried cranberries

Serving Size: 10 servings


Serving Size: 10 servings

  • Preheat oven to 350°F (180°C).
  • Topping: Combine topping ingredients in a medium bowl. Reserve.
  • Filling: Mix sweetener, flour, cinnamon and salt in a large bowl. Add pears and cranberries to sweetener mixture. Toss well to coat fruit. Place in a 9” x 13” (23 cm x 33 cm) baking dish. Sprinkle with reserved topping mixture.
  • Bake in preheated oven, 50-55 minutes until topping is golden brown and fruit mixture is bubbling. Serve warm or at room temperature.


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