Pear, Apple & Cranberry Crisp
Naturally sweetened, yet still full of flavor - oranges, maple syrup, chunks of juicy and tangy fruit - all topped with a rumble of hearty crisp topping. For more topping, you may 1.5x or 2x the recipe of topping only. Substitute any seasonal fruit desired, adjusting sweetness according to how tart or sweet the fruit is. Serve with whipped cream, ice cream, yogurt - or enjoy plain.
Ingredients
Fruit Filling
- 4-6 (Approx. 6 cups) Apples and/or Pears Use pears that are ripe (I use Bartlett); using a variety of apples yields great flavors and textures (I use Granny Smith, Fuji and Honey Crisp).
- 1 cup Fresh Cranberries Frozen cranberries also work
- 2 TB Tapioca starch, Arrowroot Starch or Cornstarch I prefer tapioca for it's texture, clarity, and stability through cooking in acidic conditions
- 1 Orange Zested and juiced
- 1/4 cup Sucanat, Coconut Sugar or Brown Sugar Using more to adjust to your preference and fruit sweetness
- 1 tsp Cinnamon You may use your favorite cozy spices here!
- 1/4 tsp Sea Salt
Crisp Topping (Note: 1.5x or 2x this for a more hearty crisp)
- 1/4 cup Virgin Coconut Oil or Unsalted Butter Use fat of choice that has great flavor
- 3 TB Sucanat, Coconut Sugar or Brown Sugar
- 3 TB Maple Syrup or Honey
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg Freshly grated is best
- 1/4 tsp Sea Salt
- 1/3 cup Spelt flour or Oat flour Make oat flour by blending oats in a blender or food processor until fine; alternatively, you may use any flour here - whole wheat, buckwheat, etc. - using gluten free if needed.
- 1/4 tsp baking powder Optional. This makes the crisp topping a little lighter in texture.
Instructions
- Pre-heat oven to 350F, with a baking rack in the middle position. Line a baking tray with parchment or silpat to catch drips during baking. Get an 8"x8" baking dish or similar sized baking dish or pie plate ready.
- Peel (optional), core and chop pears and apples into ~1/2" pieces. Toss in the baking dish.
- Toss the remaining ingredients into the fruit, stirring to combine. You may also combine in a bowl, but I like to save the dishes! Taste for sweetness, and adjust by adding more sweetener as desired.
- To make the topping, melt the fat in a medium pan. Add the remaining ingredients and stir to combine. The mixture will be quite thin - so don't panic!
- Using a spoon, plop the topping over the fruit.
- Bake for 45-60 minutes, checking at 45 minutes to make sure the topping is not browning too quickly. Tent with foil as needed. Crisp is done when topping is browned, and fruit filling is bubbling in the middle of the dish. Allow to cool slightly before serving.
Notes
Use any seasonal fruit as desired, adjust for sweetness as needed. The crisp will keep well for a few days in the fridge, and leftovers can be re-heated gently for a few minutes in a 350F oven. Or, enjoy cold with yogurt!