If you’re looking for a lighter dessert for the holidays, this Pear Cranberry Crisp made with juicy pears, tart cranberries, and a golden oat nut topping is perfect for your Thanksgiving or holiday dessert table. Naturally dairy and gluten free!
Pear Cranberry Crisp
When the pears are at their peak, they’re so sweet and juicy that you barely need to add any sugar to this cozy Pear Cranberry Crisp. Tart cranberries balance the sweetness, while the crunchy oats and nut toppings are baked until golden and crunchy. The aroma of cinnamon and spices fills the kitchen. Because it is a natural dairy product –
This gluten-free and gluten-free product is a thoughtful addition to the holiday table for guests with dietary restrictions. If you want to crisp more types of apples, you can make apple crisp or apple cranberry crisp.
Why this recipe works
This crunchy dish isn’t my first recipe using pears and cranberries. I love this combo so much that I’ve made other fall favorites with this fruit, including Cranberry Pear Sauce and Slow Cooker Cranberry Pear Butter. The sweetness of the pear and the sourness of the cranberry combine beautifully to create a taste of fall.
- Easier than pie: Crisps take much less time to make than pies. No need to roll out pie dough!
- Worthwhile vacation: It’s easy to make, but still impressive as a warm fruit dessert for Thanksgiving or holiday gatherings.
- Convenient to prepare in advance: It reheats well, so if you’re planning on making it for the holidays, you can check it off your list before the big day.
- A healthier twist: They are low in added sugars, high in fiber, and contain a variety of vitamins and minerals, including vitamins C, K, copper, and potassium from pears and cranberries.
materials needed
The ingredients consist of two sets: fruit filling and crunchy topping. Check the recipe card below for exact measurements.
Pear Crisp Filling
- ship: You can use any type of pear such as Bartlett, Bosc or red pear. It should be cooked but not mushy so it holds its shape. Peel it first, then dice it.
- cranberry Sweet pears provide a tart contrast with a bright pop of color. Fresh or frozen will work.
- orange zest For a refreshing citrus scent
- honey for sweetness
- cornstarch Make the filling thick.
- cinnamon For those warm fall spices
Crumble Topping
- Raw Quick Oats It becomes the base for toppings. If you or your family has a gluten intolerance, double check to see if they are certified gluten-free.
- Monk Fruit Brown Sugar Delivers sweetness with zero calories and net carbs. You can also use regular brown sugar.
- Oat flour: If you don’t want to buy oat flour, you can make your own by blending oats in a blender or food processor.
- coconut oil Because it contains no dairy products, it stays crunchy. Melt it in the microwave first before adding it to other ingredients.
- chopped pecans For crunch and protein
- flaxseed meal To strengthen fiber
- kosher salt Balances sweetness and enhances flavor.
How to Make Pear Cranberries Crisp
This easy Pear Cranberry Crunch recipe is quick to prepare. Just combine the two sets of ingredients, pour into a pan and bake! See recipe card below for printable instructions.
- Making the Pear-Cranberry Filling By mixing the fruit with the rest of the ingredients. Pour into a 9×9-inch baking dish coated with cooking spray.
- Make the crumble topping Combine all ingredients in a small bowl. Then sprinkle it over the fruit.
- Bake until crispy Simmer until the top is golden brown and the filling is bubbling, about an hour. Let sit for 10 minutes before serving to allow the filling to thicken.
strain
- ship: Use apples like Honeycrisp, Gala, Fuji or make Apple Cranberry Crumble.
- Don’t like cranberries? Try it with raspberries or blackberries. You can omit the cranberries or use a mixture of pears and apples.
- Vegan Crisps: Try replacing honey with maple syrup.
- Cornstarch Alternatives: Substitute arrowroot.
- Switch up the spices: Add ginger, cardamom, and nutmeg, or replace cinnamon with pumpkin pie spice.
- oats: Old-fashioned oats also work. If you can’t eat gluten, make sure it’s certified gluten-free.
- flour: Use almond flour instead of oat flour.
- oil: If you don’t need dairy-free crisps, you can also use avocado oil, grapeseed oil, or melted butter.
- nuts: Try it with walnuts or almonds.
- Recycle leftovers into breakfast. Make a yogurt parfait by adding crunchy yogurt to plain Greek yogurt.
Do I need to peel pears to make them crispy?
It’s up to you to peel the pears to get them crispy. I prefer a smooth texture without any skin. However, if you are short on time, you can skip that step. Additionally, the skin adds extra fiber.
offer suggestions
If you like the contrast between warm desserts and cool dishes, add a scoop of nonfat frozen yogurt or dairy-free vanilla ice cream before serving. Whipped coconut cream or yogurt whipped cream would also be delicious. It’s the perfect sweet ending to a festive meal.
save
- Refrigerated storage Pear cranberries will stay crunchy for up to 3 days.
- hang tightly Store for up to 3 months, then thaw in the refrigerator and reheat.
- reheat Microwave each serving until warm.
- Tips for preparing ahead: Bake until crispy as directed. Let cool on the counter, then cover with foil and refrigerate overnight. Let the dish come to room temperature while the oven preheats. Then bake at 300°F for about 20 minutes or until heated through.
Another crunchy recipe you’ll love
If you want more warm fruit desserts, check out here Five delicious and crunchy recipes To satisfy your sweet tooth!
produce: night soil
Serving Size: 1 /8th recipe
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Preheat oven to 325°F. Lightly spray a 9-inch square baking dish or deep pie dish with cooking spray.
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Place pears and cranberries in a large bowl, add orange zest, honey, cornstarch, and cinnamon, and pour into baking dish.
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In a separate bowl, mix the crumble topping ingredients and sprinkle evenly over the fruit.
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Bake, uncovered, for about 60 minutes or until brown and bubbly. Serve warm.
Final step:
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clothing material: 1 /8th recipe, calorie: 196 calorie, carbohydrate: 41 g, protein: 2 g, province: 7 g, Saturated Fat: 3 g, sodium: 37 mg, fiber: 5.5 g, sugar: 21.5 g
