Gluten-Free Pear Cranberry Crisp
This delightful fruit crisp brings together the sweet juiciness of Bartlett pears or Granny Smith apples with the tartness of fresh cranberries, all topped with a crunchy oat and walnut crumble. The warm flavors of ginger and cinnamon complement the fruit while a hint of brown sugar adds a touch of sweetness. With a golden brown topping that's both nutty and buttery, this dessert is a comforting treat perfect for any occasion. Serve it warm with a generous scoop of vanilla ice cream for a truly indulgent experience.
— Constant Cookbook
Ingredients
- 4 large Bartlett pears or Granny Smith apples (about 2 pounds), peeled, cored and sliced into small bite-sized pieces
- 1 cup fresh cranberries
- 1/3 cup honey
- 2 tablespoons arrowroot starch or 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon ginger
- 1/4 teaspoon cinnamon
- 1 cup old-fashioned oats
- 1/2 cup almond meal or almond flour
- 1/2 cup chopped walnuts
- 1/3 cup lightly packed brown sugar
- 1/4 teaspoon fine grain sea salt
- 4 tablespoons butter
- 3 tablespoons plain yogurt (Greek or regular)
Instructions
- Preheat the oven to 350 degrees Fahrenheit. In a 9 by 9-inch baking dish, mix together the pears (or apples), cranberries, honey, arrowroot or cornstarch, lemon juice, ginger and cinnamon.
- Optional: brown the butter for a more complex flavor. Melt the butter in a small saucepan over medium heat. Swirl the pan by the handle often so the butter doesn’t splatter. Continue to heat the butter, swirling frequently, until you see little brown flecks in the bottom of the pan (this will take about three minutes).
- In a medium mixing bowl, stir together the oats, almond meal or flour, walnuts, brown sugar and salt. Mix in the Greek yogurt and browned butter (or melted butter). Stir until all of the flour is incorporated and the mixture is moistened throughout.
- Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down). Bake until the filling is bubbling around the edges, the top is turning lightly golden and most of the cranberries have burst, 40 to 55 minutes. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream, I insist.
Cook Time
55M
Prep Time
PT15M
Yield
6 to 8
Nutrition
- Calories: 441 calories
- Sugar Content: 18.9 g
- Sodium Content: 74.4 mg
- Fat Content: 15 g
- Saturated Fat Content: 4.6 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 70.4 g
- Fiber Content: 7.6 g
- Protein Content: 6.7 g
- Cholesterol Content: 15.5 mg
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