A vibrant and delicious holiday dessert – a Pear Crisp with sweet tart cranberries. This combo is to die for! Add an oatmeal cookie-like crisp topping for an easy and stunning dessert option.
*This post is sponsored by SunButter, a sunflower seed spread perfect for allergy-safe baking and cooking! Thanks for supporting the brands that keep Sunkissed Kitchen running.
A Perfect Thanksgiving or Christmas Dessert
The holidays need more delicious but simple recipes! Forget making Pumpkin Pie – let’s make an easy Pear Crisp this year!
The addition of sweet-tart cranberries give it a vibrant pop of color and flavor.
Served with vanilla ice cream, this is something you’ll want on your holiday table this year!
This Recipe is Perfect Because:
- It’s super simple — start to finish 20 minutes.
- Make it ahead of time – bake it while you’re enjoying your dinner and serve it warm.
- Pears and cranberries make this a naturally sweet, fiber and vitamin rich dessert.
- The topping! A buttery SunButter sunflower butter oatmeal cookie topping that bakes crisp!
You’ll need to gather:
- Ripe pears
- Maple Syrup
- Arrowroot Powder
- SunButter No Sugar Added
- Flax Meal
- Sea salt
How to Make a Pear Crisp
Step 1: Chop pears roughly. I leave the skins on! They are soft and add a beautiful color to this dessert. Add the cranberries as well.
Step 2: Next, add the arrowroot, maple syrup, lemon juice and cinnamon. Mix to evenly coat the fruit in this mixture.
Step 3: Cover the baking dish in foil and pre-bake the fruit for 30 minutes.
Step 4: Into a mixing bowl, add the SunButter No Sugar Added, maple syrup, and coconut oil. Mix until a creamy consistency is formed.
Step 5: Into the bowl with the wet ingredients, add the flax seed meal, salt, and cinnamon. Mix well.
Step 6: Last, add the oatmeal, oat flour, and coconut into the bowl, and mix into a cookie dough.
Step 7: Top the baked fruit mixture with the oatmeal topping, and spread into an even layer.
Step 2: Bake the crisp for another 15 minutes, until the topping has browned and the fruit mixture is bubbling.
Variations on a Pear Cranberry Crisp Dessert
Make this a Pear Apple Crisp: Instead of the cranberries, use a mixture of pears and apples. Use 2 fewer pears and add 3 apples to the recipe. Thinly slice apples, and mix them into the pear mixture, and follow the rest of the instructions as written.
Omit the Cranberries for a more classic Pear Crisp Recipe: This recipe is delicious as written with the cranberries omitted!
Make this Gluten Free: This recipe is gluten free as written if you use certified Gluten Free Oats.
Prep this Ahead: Make this recipe a day ahead by prepping the fruit mixture in the baking dish, and covering it in plastic wrap. Then, make the topping, and store it separately. When ready to serve this pear crisp, pre-bake the fruit as in the recipe, add the topping, and bake for an additional 15 minutes. I recommend only making this 1 day ahead so the pears don’t start to brown.
Serve this with: Vanilla ice cream! Or frozen yogurt! Keep is VEGAN by serving it with coconut milk ice cream. You can also simple add a drizzle of heavy whipping cream or make a whipped cream topping.
Other Gluten Free Dessert Recipes:
Pear Crisp with Cranberries
- 6 pears large (I used bartlette), chopped in chunks
- 1 1/2 cups cranberries fresh
- 1/4 cup maple syrup
- 2 tablespoons lemon juice
- 1 tablespoon cinnamon
- Preheat oven to 350º F.
- Add the chopped pears and cranberries to an 8×8 inch baking dish. Sprinkle the fruit with lemon juice, maple syrup, arrowroot powder, and cinnamon. Gently stir the fruit to evenly coat it.
- Cover the baking dish, and bake the fruit for 30 minutes while preparing the topping.
- Add the topping to the fruit, and return it to the oven for an additional 15 minutes.
- Add the SunButter, maple syrup, and coconut oil to a mixing bowl. Mix well to combine.
- Into the wet ingredients, add salt, cinnamon, and flax seed meal. Mix in.
- Add the oatmeal, oat flour, and coconut, and fold in to combine.