My DSIL made this for Thanksgiving and it was to die for!
It came from a magazine and it said that you can use tropical fruits too!
Seasonal Fruit Crisp
8 cups diced and/or sliced apples and pears
1 cup dried cranberry
2 tsp cornstarch
2 TBL lemon juice
1 cup rolled oats
1 cup chopped walnuts
½ cup light brown sugar
½ cup canola oil
¾ tsp cinnamon
½ tsp salt
Preheat oven to 350°.
Combine fresh and dried fruit with lemon juice and cornstarch in a large bowl. Spread in 9 x 13 baking dish.
Combine oats, nuts, flour, sugar, oil, cinnamon and salt in medium bowl. Sprinkle over the fruit.
Bake until fruit is tender and topping is browned, 30 to 40 minutes.
Let cool 20 minutes before serving.