Cranberry Pear Crisp with Oat Topping
Tart, cozy, crunchy, and full of warm holiday flavor. A simple gluten-free crisp with pears, cranberries, and a golden oat topping.
Ingredients
Fruit Filling
- 4–6 medium pears, peeled and diced about 6 cups
- 2 cups fresh or frozen cranberries
- ¼ cup maple syrup
- 2 Tbsp cornstarch or arrowroot
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 Tbsp lemon juice
- ¼ tsp ground nutmeg optional
Oat Topping
- 1 cup certified gluten-free rolled oats
- ½ cup almond flour or GF all-purpose blend
- ½ cup brown sugar or coconut sugar
- ⅓ cup dairy-free butter or melted coconut oil
- 1 tsp ground cinnamon
- ¼ tsp sea salt
- ½ cup chopped pecans optional
Instructions
- Preheat oven to 375°F and lightly grease an 8×8 or 9×9 baking dish.
- Fruit base: Toss pears, cranberries, maple, starch, cinnamon, vanilla, lemon, and nutmeg. Spread into dish.
- Topping: Stir oats, flour, sugar, cinnamon, and salt. Add melted butter or oil until crumbly. Fold in pecans.
- Assemble: Sprinkle topping evenly over fruit.
- Bake 50–55 minutes until bubbly and golden (cover with foil if browning too fast).
- Cool 15 minutes. Serve warm with dairy-free vanilla ice cream.
Notes
The pears bake down like warm jam; cranberries keep it bright. I usually double it for guests. Make-ahead: Assemble unbaked and refrigerate 1 day; bake fresh. Budget swap: Skip the nuts or use pumpkin/sunflower seeds.