Cranberry Pear Crisp Recipe

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Bunner's Bake Shop CookbookPears and cranberries together make such a wintery, delicious, and unexpected combination. Bosc pears work especially well, since they hold their shape a bit better when baking than the other pear varieties but, truly, any pear would suffice. According to our bakery manager, Amelia, not only does this make a lovely Christmas dessert, it also makes for a very tummy-warming breakfast on Christmas morning (or any winter morning that needs an extra pick-me-up, for that matter).

  • Yield: 1 (8-inch) crisp


  • 5 cups unpeeled, cored, and chopped pears (about 4 pears cut into 1-inch cubes)
  • 1 cup fresh or frozen cranberries
  • 1 cup organic sugar
  • ½ cup + 2 tablespoons Bob’s Red Mill gluten-free all-purpose flour
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup gluten-free rolled oats
  • 0.12 teaspoon gluten-free baking powder
  • 0.12 teaspoon baking soda
  • ¼ cup melted coconut oil
How to Make It
  1. Preheat the oven to 350°F. Have an 8-inch glass baking dish ready.
  2. Place the pears and cranberries in a large bowl. Add ½ cup sugar, 2 tablespoons flour, cinnamon, and nutmeg. Toss until the fruit is well coated. Pour the fruit mixture into the baking dish.
  3. In the same bowl, add the oats, the remaining ½ cup flour, the remaining ½ cup sugar, baking powder, and baking soda. Whisk to combine. Add the oil and mix until well combined. Using your hands, crumble the mixture evenly over top of the fruit.
  4. Bake for 40 to 45 minutes, until the topping is golden brown and you can see the filling bubbling up.
  5. Let cool for about 10 minutes before serving with a nice scoop of non-dairy ice cream.

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