2 sticks cold unsalted butter or vegan butter, cut into 1-inch pieces or cold unrefined coconut oil
Instructions
Preheat an oven to 350 degrees.
In a large bowl, toss the fruit with the zests, juices and arrowroot. Transfer to a 13 x 9-inch baking dish.
Add all topping ingredients in the bowl of a mixer fitted with the paddle attachment. Blend until the mixture resembles small peas. This can also be done by hand with a pastry blender. Squeeze with your hands to create small clumps. Topping can also be made ahead and refrigerated for up to 3 days or frozen for up to 3 months.
Arrange topping over fruit to cover.
Place baking dish on a rimmed baking sheet and bake for about 50-60 minutes or until the fruit is bubbling.
Notes
To halve this recipe, use an 8 x 8 or 9-inch round baking dish. In these photos, I used a 9 x 11-inch oval and multiplied all ingredients by ¾.
Recipe by Pamela Salzman at https://pamelasalzman.com/pear-cranberry-gingersnap-crisp-recipe/