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To make the filling, combine pears, cranberries and maple syrup in a small saucepan, set over medium-high heat and bring to a simmer.
Reduce heat to medium-low and cook, stirring occasionally, for 30 minutes or until pears are very tender. Remove from heat and stir in orange zest.
Let cool, then reserve 1/4 cup of the filling to use for making the topping.
Transfer 1 cup of the remaining filling to a food processor or blender and blend until it forms a jam-like consistency. Add blended filling to remaining filling and stir to combine.
To make the topping, combine oats, pistachios and reserved 1/4 cup filling in a small bowl.
Spread filling over dough, then sprinkle topping evenly over filling, pressing lightly so it adheres.
Bake until golden brown, about 45 minutes. Transfer the pan to a wire rack and let cool completely, then cut into 16 squares.