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Pear Cranberry Apple Gingerbread Crisp

We got this Apple Crisp ready for the autumn season by adding Pear, Cranberry and gingerbread to this dessert!

Christmas is coming and even though it doesn’t feel like it from where I sit (last morning in Costa Rica), I know that as soon as I step off the plane in Toronto I will be inundated with it. I was incredibly busy the week before I came here to co-lead my retreat but I managed to schedule a baking day with one of my dear friends Tara @drtarasunshine . We wanted to share a few holiday recipes with you all and while I KNOW she has all her recipes up, I’ve been a bit distracted with leading a retreat and all. My retreat is officially over so I thought, get ONE done as I sit in the glory of the Costa Rican jungle, drinking a cup of hot java. Le sigh, don’t wanna leave… 

I love a good crisp. My mom used to make them frequently when I was growing up. They are a cost effective dessert and almost everyone has all the ingredients on hand all the time. Not to mention, it’s tasty AF☺️ Full disclosure here, I have never liked gingerbread. I didn’t like the cookies or the houses. The flavour for me was a bit spicy, clove-y if you will. So when Tara suggested gingerbread I was a bit hesitant, Shhhhh, she doesn’t know this lol, but I was game anyway. Well, it turns out l DO like gingerbread. Like everything else in life my taste buds have shifted and changed and all I can say is WOW. I think you guys are gonna love the next few recipes I post but today I start with Crisp. 

Pear Cranberry Apple Gingerbread Crisp

Teri-Ann Carty
Another delicious collaboration with my friend Tara @drtarasunshine, this Pear Cranberry Apple Gingerbread Crisp gives all the seasonal feels!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Course Desserts & Sweets

Equipment

  • 9x9 inch deep dish
  • oven

Ingredients
  

  • 1-1½ cup oats
  • 1 cup chopped pecans
  • ½ cup gluten free flour
  • 1 heaping tbsp gingerbread spice
  • 1 tsp fine sea salt
  • ½ cup vegan butter (melted)
  • ¼ cup coconut sugar
  • 6 cup fruit; chopped pears, apples and frozen cranberries
  • squeeze lemon
  • drizzle of maple syrup (optional)

Instructions
 

  • Combine crisp ingredients in a bowl and stir until you get a crumble-like topping.
  • Chop fruit, combine the cranberries and place in vessel of your choosing. I used a 9”x9” deep dish. I didn’t add sweetener to the fruit but GO FOR IT if that’s how you roll.
  • Squeeze 1/2 a lemon over fruit and mix to combine.
  • Add crisp topping and place in the oven for 45-50 minutes, even up to one hour. We ended up tenting the crisp with tin foil to keep the topping from burning and baked ours for 1 hour. It was perfection.

Notes

I prefer ice cream with my crisp (serve warm if you can) but a good coconut whip would be equally delicious.
Keyword apple crisp, crisp, dairy free, gingerbread, gluten free, plant based, vegan

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