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pear-cranberry-crisp
4 or 4 Serving Dinner

Pear Cranberry Crisp

with Walnut Crumble

Tags: Gluten-Free, Soy-Free
SERVINGS
4 4
PREP & COOK TIME
70 minutes
CALORIES
450
FAT
22g
CARBOHYDRATES
58g
PROTEIN
7g

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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, walnut)
Tools: 8x8 baking dish, 9” pie pan, or any other small oven-safe dish
SERVINGS
4 4
PREP & COOK TIME
70 minutes
CALORIES
450
FAT
22g
CARBOHYDRATES
58g
PROTEIN
7g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the filling

Preheat the oven to 350°F. Halve the lemon and juice one half. Thinly slice the pears. Add lemon juice, sliced pears, cranberries, cornstarch, turbinado sugar, pumpkin pie spice, and a pinch of salt to a large bowl. Gently toss until well coated. Transfer pear cranberry mixture to a baking dish. Rinse and dry the large bowl. TIPS: For best results, the pear slices should be about the same width. We’ll use this bowl again in the next step.

2
Prepare the crumble

Melt the butter and set aside. Add rolled oats, light brown sugar, walnuts, almond flour, and ½ tsp salt to the large bowl, and toss to combine. Gently layer the walnut crumble on top of the pear cranberry mixture but do not press down.

3
Bake and serve

Drizzle melted butter over the walnut crumble. Bake until filling is bubbling and the crumble is golden brown, 50 to 60 minutes. Let crisp cool for at least 15 minutes before serving.

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