Pear Cranberry Apple Gingerbread Crisp
Another delicious collaboration with my friend Tara @drtarasunshine, this Pear Cranberry Apple Gingerbread Crisp gives all the seasonal feels!
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Servings: 6 servings
Equipment
- 9x9 inch deep dish
- oven
Ingredients
- 1-1½ cup oats
- 1 cup pecans chopped
- 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 pears, apples and frozen cranberries chopped
- 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.
Nutrition
Nutrition Facts
Pear Cranberry Apple Gingerbread Crisp
Serving Size
1 serving
Amount per Serving
Calories
448
% Daily Value*
Fat
26
g
40
%
Saturated Fat
4
g
25
%
Trans Fat
0.1
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
12
g
Sodium
525
mg
23
%
Potassium
334
mg
10
%
Carbohydrates
54
g
18
%
Fiber
10
g
42
%
Sugar
21
g
23
%
Protein
6
g
12
%
Vitamin A
769
IU
15
%
Vitamin C
7
mg
8
%
Calcium
45
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.