Pear Cranberry Crisp
Sweet pears and tart cranberries combine to make this warm and flavorful pear cranberry crisp. It's a delicious & comforting fall dessert everyone will love!
Pear / Cranberry Layer:
fresh or frozen cranberries
(see note below)
(see note below)
(gluten free oats, if needed)
(or brown sugar)
soft coconut oil
+ a little extra for greasing ramekins or baking dish
Pre-heat oven to 350F.
Lightly grease the bottom and sides of 6 x 8oz ramekins OR an 8 x 8 baking dish, with coconut oil.
Add chopped pears, cranberries, sugar, lemon zest, and arrowroot starch to a bowl. Stir until combined.
Add pear/cranberry mixture to ramekins or an 8 x 8 baking dish and spread so you have an even layer. Set aside.
Add rolled oats, oat flour, coconut sugar, and ground cinnamon to a bowl and whisk until combined.
Add coconut oil to oat mixture and mix until combined and crumbly.
Add oat mixture to the top of the fruits in the ramekins or baking dish and loosely spread to make an even layer (don't pack it down).
Bake ramekins for 25-30 minutes until the fruit is bubbling and the top is golden.
Bake 8 x 8 dish for 30-35 minutes until the fruit is bubbling and the top is golden.
Cool before serving, best when served warm.
Please read FAQ above for helpful tips to ensure your dessert is a success, before making this recipe.
This dessert is best enjoyed the day it was made, but if you have leftovers, store in an airtight container in the fridge. Warm up before serving again.
Old fashioned rolled oats must be used, NOT quick oats (topping will be too mushy) or steel cut oats (topping will not cook properly).
If using fresh cranberries, use 2 teaspoons of arrowroot starch, if using frozen cranberries, use 3 teaspoons of arrowroot starch.
Nutrition info listed below is for 1 of 6 servings (without any toppings) and is only to be used as a rough guide.
for more info on how nutrition info on this website is determined.
This recipe was printed from Delightful Adventures / www.delightfuladventures.com