Pear Cranberry Pie with Oatmeal Streusel

No meal plan for you this week.  I'm still trying to get back in my rhythm after our trip.  But here's a lovely seasonal pie that tastes as good as it looks.  I found this recipe in Cooking Light a few years ago.  It is easily adaptable to Real Food ingredients.  The streusel topping has no nuts, which I appreciate. 

Pear Cranberry Pie with Oatmeal Streusel
adapted from Cooking Light Magazine, November 2007

Topping:
3/4 cup regular oats
1/2 cup sucanat or light brown sugar
1/2 tsp ground cinammon
1/4 tsp ground nutmeg
Dash of salt
2 TBSP chilled butter, cut into small pieces

Filling:
3 cups (1/2-inch) cubed peeled pear (2-3 large)
2 cups fresh cranberries
2/3 cup sucanat or light brown sugar
2 1/2 TBSP arrowroot powder or cornstarch

Remaining Ingredient:
1 unbaked 9-inch deep-dish whole wheat pie crust

1.  Preheat oven to 350.

2.  To prepare streusel, combine first 5 ingredients in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

3.  To prepare filling, combine pear, cranberries, 2/3 cup sucanat, and arrowroot powder in a large bowl; toss well to combine.  Spoon pear mixture into pie crust; sprinkle streusel over pear mixture.  Bake at 350 for 1 hour or until bubbly and streusel is browned.  Cool at least 1 hour on a wire rack.  Serve alone or with ice cream.

Linked to Ultimate Recipe Swap