Preheat oven to 350°F. and prepare a 9”x13” baking dish by rubbing the sides and bottom with butter.
Fill a large bowl about 1/3 full with water, then squeeze ½ of a fresh lemon into the water.
Peel, core and slice apples (and pears if using). As you slice them, add the chopped fruit to the bowl of lemon water. This will prevent the fruit from turning brown while you work.
In a small bowl, combine ½ cup brown sugar, 1 tsp. cinnamon and ¼ cup flour.
Drain the bowl of chopped fruit, and then add the sugar/cinnamon/flour mixture. Stir to evenly coat the fruit, and then pour the fruit into the prepared baking dish.
In a large bowl, combine the remaining ½ cup brown sugar, 1 tsp. cinnamon, 1 cup flour and 1 cup rolled oats.
Cut the butter into small pieces, and then mix into the flour/oat mixture. Use a pastry blender or two forks to mix the butter into the dry ingredients until the mixture is crumbly and the butter has been worked into the dry ingredients.
Pour the crumbs evenly over the dish of fruit.
Bake for 40-45 minutes, until deep golden brown.
Cool for 15 minutes (or more) before serving. Top with vanilla ice cream and Sprouts Salted Caramel Sauce.
I generally use Granny Smith apples for baking because they are crisp and tart and hold their texture when baked.