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Pear-Cranberry Gingersnap Crisp

Servings: 12 -16
Author: Pamela

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
  • 1 1/3 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

  • 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 3/4.