Pear Cranberry Crisp
Pear Cranberry Crisp could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. One portion of this dish contains roughly 6g of protein, 20g of fat, and a total of 337 calories. For $1.43 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 6. 78 people have tried and liked this recipe. Head to the store and pick up old-fashioned oats, arrowroot starch, ginger, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 10 minutes. It is brought to you by Cookie and Kate. Overall, this recipe earns a rather bad spoonacular score of 36%. Similar recipes are Pear & Cranberry Crisp, Cranberry-Pear Crisp, and Pear Cranberry Crisp.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 55 minutes
Ingredients:
½ cup almond meal or almond flour
2 tablespoons arrowroot starch or 3 tablespoons cornstarch
4 tablespoons butter
¼ teaspoon cinnamon
1 cup fresh or frozen cranberries
¼ teaspoon fine grain sea salt
½ teaspoon ginger
4 large Bartlett pears or Granny Smith apples (about 2 pounds), peeled, cored and sliced into small bite-sized pieces
1 tablespoon lemon juice
1 cup old-fashioned oats
3 tablespoons plain yogurt (Greek or regular)
½ cup chopped walnuts
Equipment:
baking pan
mixing bowl
sauce pan
oven
Cooking instruction summary:
Preheat the oven to 350 degrees Fahrenheit. In a 9 by 9-inch baking dish, mix together the pears (or apples), cranberries, honey, arrowroot or cornstarch, lemon juice, ginger and cinnamon.Optional: brown the butter for a more complex flavor. Melt the butter in a small saucepan over medium heat. Swirl the pan by the handle often so the butter doesn’t splatter. Continue to heat the butter, swirling frequently, until you see little brown flecks in the bottom of the pan (this will take about three minutes).In a medium mixing bowl, stir together the oats, almond meal or flour, walnuts, brown sugar and salt. Mix in the Greek yogurt and browned butter (or melted butter). Stir until all of the flour is incorporated and the mixture is moistened throughout.Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down). Bake for 55 minutes, or until the filling is bubbling around the edges, the top is turning lightly golden and most of the cranberries have burst. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream, I insist.
Step by step:
1. Preheat the oven to 350 degrees Fahrenheit. In a 9 by 9-inch baking dish, mix together the pears (or apples), cranberries, honey, arrowroot or cornstarch, lemon juice, ginger and cinnamon.Optional: brown the butter for a more complex flavor. Melt the butter in a small saucepan over medium heat. Swirl the pan by the handle often so the butter doesn’t splatter. Continue to heat the butter, swirling frequently, until you see little brown flecks in the bottom of the pan (this will take about three minutes).In a medium mixing bowl, stir together the oats, almond meal or flour, walnuts, brown sugar and salt.
2. Mix in the Greek yogurt and browned butter (or melted butter). Stir until all of the flour is incorporated and the mixture is moistened throughout.Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down).
3. Bake for 55 minutes, or until the filling is bubbling around the edges, the top is turning lightly golden and most of the cranberries have burst.
4. Let the crisp rest for 5 to 10 minutes before serving.
5. Serve with vanilla ice cream, I insist.
Nutrition Information:
covered percent of daily need
