Pears 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
- Preheat the oven to 350°F. Have an 8-inch glass baking dish ready.
- 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.
- 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.
- Bake for 40 to 45 minutes, until the topping is golden brown and you can see the filling bubbling up.
- Let cool for about 10 minutes before serving with a nice scoop of non-dairy ice cream.