Super Crispy Pear Crisp

• FRUIT
• 2 granny smith apples, peeled, cored, and sliced about 1/2 inch thick
• 3 bartlett pears, peeled, cored, and sliced about 1/2 inch thick
• 1/2 cup dried cranberries or cherries
• 2 tablespoons flour
• juice of 1/2 a lemon
• 1-2 tablespoons sugar, optional, if the fruit is tart or if you like a sweeter crisp
• TOPPING
• 1/'2 cups coconut oil
• 1 cup brown sugar
• 1 cup old fashioned oatmeal
• 1/2 cup pecans, broken into small but not tiny pieces

1. Preheat the oven to 350*.
2. Combine the prepared fruit, lemon juice, flour and salt in a Pyrex pie plate. Mix well.
3. In a large mixing bowl, combine the coconut oil, brown sugar, oatmeal, and nuts. Crumble the mixture with your fingers to make a coarse crumb. (This is my favorite part. I love how the grainy sugar feels against my hands.)
4. Scatter the topping evenly over the fruit. Bake for about an hour, till the top is beginning to brown.
5. Serve warm or cool completely before covering with foil and refrigerating for up to three days. If you are refrigerating it, bring it back to room temperature before serving.

fruit, granny smith apples, bartlett, cranberries, flour, sugar, topping, coconut oil, brown sugar, oatmeal, pecans

Taken from food52.com/recipes/14378-super-crispy-pear-crisp (may not work)