I used Red Anjou pears (because they’re beautiful), and Opalescent apples because they are very firm. Be sure to use good, firm baking apples like Granny Smith, Winesap, Braeburn, or even Gala.
For the filling:
3 large pears, washed and sliced
1 large apple, washed and sliced
1/4 cup dried currants
1/4 cup granulated sugar
2 tablespoons bourbon (optional)
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch ground cloves (Seriously! Just a pinch!)
2 tablespoons cornstarch
For the topping:
½ cup rolled oats
6 tablespoons all-purpose flour
6 tablespoons firmly packed light brown sugar
4 tablespoons unsalted butter, softened
Adjust oven rack to middle position and heat oven to 350 degrees. Toss all filling ingredients in a large bowl; taste and adjust seasonings, transferring filling to an 8-inch pan.
Meanwhile, mix topping ingredients with hands (or a spoon) into a crumbly mixture. Sprinkle filling with topping.
Bake until crisp top is golden brown and filling is bubbly, 45 to 50 minutes. Serve warm with lightly sweetened whipped cream or vanilla ice cream.