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pear-cranberry-crisp
4 Serving Dinner

Pear Cranberry Crisp

with Walnut Crumble

Tags:
SERVINGS
4
PREP & COOK TIME
1 hour 10 minutes
CALORIES
390
FAT
22g
CARBOHYDRATES
43g
PROTEIN
6g

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INGREDIENTS

  1. 1 lemon
  2. 2 pears
  3. 1 cup fresh cranberries
  4. 1 tbsp cornstarch
  5. ¼ cup turbinado sugar
  6. ½ tsp pumpkin pie spice
  7. 5 tbsp vegan butter
  8. ¾ cup rolled oats
  9. ¼ cup light brown sugar
  10. ⅓ cup walnuts
  11. ⅓ cup almond flour
  12. Salt*
  13. *Not included
  14. For full ingredient list, see Nutrition*
Allergens: tree nut (almond, coconut, walnut)
Tools: 8x8 baking dish but any small dish or a 9” pie pan will work
SERVINGS
4
PREP & COOK TIME
1 hour 10 minutes
CALORIES
390
FAT
22g
CARBOHYDRATES
43g
PROTEIN
6g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the filling

Preheat the oven to 350°F. Halve the lemon and juice half. Thinly slice the pears. Add the sliced pears, cranberries, lemon juice, cornstarch, turbinado sugar, pumpkin pie spice, and a pinch of salt to a large bowl. Gently toss until well coated and transfer pear cranberry mixture to your baking dish. TIP: For best results, all of the pear slices should be about the same width.

2
Prepare the crumble

Melt the butter. Rinse and dry the large bowl. Add the rolled oats, brown sugar, walnuts, almond flour, and ½ tsp salt. Toss to combine and layer the walnut crumble on top of the pear cranberry mixture [do not press down].

3
Bake and serve

Drizzle the melted butter over the walnut crumble. Bake until the filling is bubbling and the crumble golden brown, 50 to 60 minutes. Let crisp cool for at least 15 minutes before serving. TIP: Scoop up some Coconut Bliss® Madagascan Vanilla Bean vegan ice cream to make this dessert extra decadent.

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