The star anise and combination of fresh fall fruits and dried fruits make this country-style dessert something to talk about. Find star anise in the spice aisle or order it from www.penzeys.com.
 
1/2 cup apple cider or juice
2 star anise
3/4 cup dried fruit, such as dried apricots, cut into strips; dried plums (prunes), quartered; dried tart cherries; and/or golden raisins
5 Jonathan or Granny Smith apples, peeled if desired
3 firm, ripe Bosc or red Bartlett pears, peeled if desired
1 cup fresh cranberries
2 Tbsp. maple syrup or honey
1/4 tsp. apple pie spice or ground cinnamon
1 cup regular rolled oats
1/2 cup packed dark brown sugar
1/2 cup all-purpose flour
1 tsp. apple pie spice or ground cinnamon
1/2 cup butter
3/4 cup coarsely chopped almonds or pecans        
Sweetened Orange Whipped Cream* or vanilla ice cream (optional)

1. For filling, heat cider and anise in a small saucepan until just simmering on the edges. Remove from heat. Add dried fruit; cover and let stand 10 minutes. Remove and discard star anise. (Do not drain fruit.)

2. Meanwhile, core and thinly slice the apples and pears. Place apples, pears, and cranberries in a 3-quart rectangular baking dish. Add dried fruit mixture, maple syrup, and 1/4 teaspoon apple pie spice or cinnamon; toss gently to combine. Spread evenly in the dish.

3. For topping, in a medium bowl stir together oats, brown sugar, flour, and 1 teaspoon apple pie spice. Cut in butter until crumbly. Stir in nuts. Sprinkle evenly over filling.

4. Bake in a 375° oven for 40 to 45 minutes or until fruit is tender and bubbly and topping is golden. Cool on a wire rack about 30 minutes. Serve warm with Sweetened Orange Whipped Cream or ice cream, if desired. Makes 8 to 10 servings.

*Sweetened Orange Whipped Cream: In a chilled medium bowl combine 1/2 cup whipping cream, 1 1/2 teaspoons sugar, 1/2 teaspoon finely shredded orange peel, and
1/2 teaspoon vanilla. Whisk or beat with an electric mixer on low speed until soft peaks form.