Pear-Cranberry Gingersnap Crisp
Serves: 12-16
 
Ingredients
  • 8 firm, but ripe Bartlett or D’Anjou pears, quartered, cored and chopped
  • 1 cup fresh cranberries
  • 1 teaspoon lemon zest
  • 1 teaspoon orange zest
  • 1 Tablespoon fresh lemon juice
  • 3 Tablespoons fresh orange juice
  • 1 Tablespoon arrowroot
  • Topping:
  • 2 cups flour (whole wheat pastry, spelt, or for GF a combo of GF oat flour and a GF Flour blend)
  • 1⅓ cups muscovado sugar, maple sugar or brown sugar
  • 1 cup old fashioned rolled oats (for GF, look for labeled GF oats)
  • 2 Tablespoons unsulphured molasses (not blackstrap)
  • 1 Tablespoon ground ginger
  • 1 Tablespoon ground cinnamon
  • ¾ teaspoon ground cloves
  • ½ teaspoon sea salt
  • 2 sticks cold unsalted butter or vegan butter, cut into 1-inch pieces or cold unrefined coconut oil
Instructions
  1. Preheat an oven to 350 degrees.
  2. In a large bowl, toss the fruit with the zests, juices and arrowroot. Transfer to a 13 x 9-inch baking dish.
  3. 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.
  4. Arrange topping over fruit to cover.
  5. 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/