Easiest Cranberry Pear Crisp
Serves 6
If you're looking for a fabulous fuss-free dessert for your holiday table, you found it! This is the easiest cranberry pear crisp you can make. Tender pears, tart cranberries, and a cinnamon-scented crispy oat topping hold their own against any harder-to-make pies. Canned pears are perfect for this beloved baked treat. Use fresh pears if you prefer, but plan to give them plenty of time to ripen so they’re soft and succulent. Fresh or dried cranberries can provide a tart or sweet counterpoint to the pears. Naturally gluten-free with GF oats, this humble crisp will satisfy eaters of all kinds. And with no added fat or processed sugar, you can enjoy seconds...or thirds. Try this for a delicious ending to your holiday meal.
Ingredients
3 (15.5-ounce) cans of pears in juice
3/4 cup dried or fresh cranberries
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
Pinch of salt
1 teaspoon corn starch
1 tablespoon lemon juice
1 teaspoon vanilla extract
Topping
1 cup old-fashioned or quick-cooking oats
½ cup almond flour
½ cup sliced almonds (or use chopped walnuts or pecans)
1 teaspoon ground cinnamon
Pinch of salt
½ cup maple syrup
Serve with your favorite vegan ice cream or whipped topping
Directions
Preheat the oven to 375ºF.
Open the canned pears and drain, reserving the liquid.
Put the pears in an 8-inch or 9-inch square baking pan or casserole dish. Chop into bite-sized chunks right in the dish.
Sprinkle in the cinnamon, ginger, nutmeg, and salt. Stir to combine.
Make a slurry by putting the cornstarch into a small bowl or cup. Add â…“ cup of reserved pear juice and stir until smooth. Stir in the lemon juice and vanilla. Pour the slurry into the baking dish and stir to combine.
To make the topping, stir the oats, almond flour, nuts, cinnamon, and salt in a small bowl. Stir in the maple syrup and mix until everything is coated.
Spoon the topping evenly over the pears.
Bake for about 20 minutes, until liquid is bubbling around the edges. Remove from oven and let cool slightly before serving warm.
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