- 1
Preheat oven to 350°F. Line a 9x9 baking pan with parchment paper.
- 2
Combine cranberries, pears, sugar and orange juice in a medium saucepan. Heat over medium high heat, stirring occasionally, to bring mixture to a boil. Cook for about 7 to 10 minutes or until cranberries burst, pears soften and juices thicken.
- 3
Add vanilla, orange zest and ginger to cranberry mixture and stir to combine. Remove from heat and set aside.
- 4
Combine all-purpose flour, brown sugar, almond flour, oats and salt in a large bowl. Stir to combine. Add butter and almond extract and stir until mixture is well-moistened.
- 5
Reserve about 2 ½ cups of flour mixture. Pour remaining mixture into prepared baking pan and press into an even layer. Bake for about 10 to 15 minutes or until golden.
- 6
Pour cranberry mixture evenly over crust. Top with reserved flour mixture and return to oven. Bake for about 40 to 45 minutes or until golden. Let cool slightly, then cut and serve.
