Sweet pears and tart cranberries combine to make this warm, flavourful, and scrumptious pear cranberry crisp. It’s a satisfying and comforting gluten-free vegan fall dessert everyone will love!
This page may contain affiliate links. Click to learn more.
You know when fall rolls around and it starts to get really cold and all you want to do is be indoors so you can avoid the chill and eat warm, delicious things?
I don’t think it’s just me who feels this way once the temperatures dip down, I know there are more than a few of you who are missing summer, too.
This recipe is the kind of recipe that’s perfect for cooler fall days (but it can also be enjoyed any time outside of fall!). And it’s also the kind of recipe that makes you feel not so bad that it’s so cold outside.
It consists of warm chunks of sweet pears, a sprinkling of tart cranberries to provide just enough, but not too much, contrast for the sweetness, and then topped with a warm, crumbly oat mixture blanket that contains a hint of cinnamon flavour. It also happens to be vegan and gluten-free, if you use gluten-free oats.
How does that sound? So good, right?
This is a perfect dessert idea for Thanksgiving, Christmas, or any other special occasion. Or just because 🙂
The recipe is also very easy to prepare and leftovers (if you have any!) will keep in the refrigerator for a few days. I chose to make my pear cranberry crisp in individual ramekins so everyone would have their own. If you don’t already have a set of ramekins, I highly recommend investing in a set.
I have several sets, 3 to be exact, and all are different sizes, which is handy, because I have a size that’s suitable for whatever I’m making. They can be used for so many desserts and even individual main courses.
For this recipe, I used 8oz ramekins and you can find them here on Amazon or in local stores that carry kitchen tools and dishes.
What is the best type of pear to use for pear cranberry crisp?
The best type of pear for baking is a firm pear like Bosc, Anjou, or Bartlett (what I used for this recipe).
I bought my Bartlett pears when they were just ripe and still very firm but sweet, and they came out perfectly.
For this recipe, you want your chopped pears to still hold their shape after they have baked, so be sure that the pears you use are not too ripe or overripe because they will become mushy, which is not ideal.
Can frozen cranberries be used in this recipe?
Yes, but if you use frozen, you will need to add a little extra arrowroot starch to account for the extra moisture they will release (full details are in the recipe below).
Do separate ramekins have to be used for this recipe?
No, you don’t have to use them. Ramekins are great for making individual sized desserts, but not necessary. You may also make this recipe in an 8 x 8 baking dish.
What kind of coconut oil should be used?
I have tested with both refined and extra virgin coconut oil and both results were great, but note that if you use the extra virgin, your crumble will have a slight coconut flavour.
What should pear cranberry crisp be topped with for serving?
You can enjoy your dessert plain or with coconut whipped cream or vegan vanilla ice cream.
I hope you love this recipe as much as I do!
If you make this delicious pear cranberry crisp, share a pic with me on Instagram or tell me about it in the comments below!
If you like this recipe, you may also like these:
- Vegan Apple Crisp
- Coconut Peach Blueberry Crisp
- Vegan Peach Ginger Crisp
- Lemon Blueberry Bars
- Cranberry Orange Bread
- Blueberry Crisp
- Strawberry Rhubarb Crisp
How to Make Pear Cranberry Crisp