4 ripe Bosc pears
6 McIntosh apples
3/4 cup dried cranberries
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/3 cup maple syrup
1/4 cup sucanat sugar
1/4 cup spelt flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

1/2 cup spelt flour
1/2 cup sucanat sugar
1/2 teaspoon sea salt
1 1/2 cups rolled oats
1/2 cup chopped pecans
1/2 cup cold butter
1 teaspoon ground cinnamon

Preheat the oven to 350 degrees F.

Peel, core, and slice the apples and pears.  Place them in a large bowl and mix with the cranberries, zests, juices, maple syrup, sucanat sugar, flour, cinnamon, and nutmeg.  Pour into a 13×9″ baking dish.

For the topping:
Combine the flour, sugar, salt, oats, pecans, and butter in a mixing bowl.  Mix on low for 1 to 2 minutes, or until the mixture is crumbly.  Sprinkle over the fruit.

Bake for 50 to 60 minutes, or until the top is brown and the fruit is bubbly.  Serve warm and enjoy!