Pear Cranberry Apple Gingerbread Crisp
Another delicious collaboration with my friend Tara @drtarasunshine, this Pear Cranberry Apple Gingerbread Crisp gives all the seasonal feels!
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.