Pear Crisp with Cranberries
A delicious pear crisp, with tart pops of flavor from fresh cranberries. The oatmeal cookie-like topping takes this easy dessert over the top! It's perfect for making ahead and baking for holiday dinners.
Servings: 9 servings
Calories: 286kcal
Ingredients
- 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
Crisp Topping
- 5 tablespoons SunButter No Sugar Added
- 5 tablespoons coconut oil
- 1 tablespoon flax seed meal
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1 cup oatmeal
- 1/2 cup oat flour grind whole oats in a blender to form flour
- 1/2 cup coconut unsweetened
Instructions
- Preheat oven to 350º F.
- Add the chopped pears and cranberries to an 8x8 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.
Crisp Topping
- 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.
Video
Notes
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.
Nutrition
Calories: 286kcal | Carbohydrates: 38g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 135mg | Potassium: 251mg | Fiber: 6g | Sugar: 18g | Vitamin A: 47IU | Vitamin C: 9mg | Calcium: 52mg | Iron: 1mg