gluten free vegan cranberry pear crisp
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: desserts
SERVES: 6-8
INGREDIENTS
cranberry pear filling
- 4-5 pears, peeled, cored and diced into small cubes*
- 1 cup fresh or frozen whole cranberries
- 2 tablespoons brown sugar or coconut sugar
crumb topping
- 1 cup gluten free rolled oats
- 1/2 cup Sarah’s gluten free flour blend
- 1/2 cup finely chopped pecans**
- 1/2 cup brown sugar or coconut sugar
- 1/4 teaspoon sea salt
- 1/3 cup dairy free butter, cold
- dairy free vanilla ice cream, for serving
INSTRUCTIONS
- Preheat oven to 350 degrees. In large mixing bowl, add diced pears, cranberries and 2 tablespoons brown sugar. Toss to coat.
- Pour fruit into 8-inch round or square baking dish. Make sure to spread out evenly. Set aside.
- To make crumb topping, mix together oats, flour, chopped pecans, brown sugar and salt. Add dairy free butter and use a fork or your fingers to mix in butter, until crump topping comes together.
- Sprinkle oat mixture over cranberries and pears. Place in oven and bake 50-55 minutes, until fruit juices are bubbly and topping is golden brown.
- Remove from oven and place cranberry pear crisp on cooling rack to cool. Serve warm with dairy free vanilla ice cream.
NOTES
*You can also use 4 granny smith apples in place of the pears.
**For nut allergy, simply omit the chopped pecans.
**For nut allergy, simply omit the chopped pecans.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2018/12/gluten-free-vegan-cranberry-pear-crisp.html