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–+ servings
Big bowl of gingerbread crisp and on the side gingerbread with ice cream on top, healthy dessert by teri-ann carty

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
Author: Teri-Ann Carty
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

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)
US Customary - Metric

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

Serving: 1serving | Calories: 448kcal | Carbohydrates: 54g | Protein: 6g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Sodium: 525mg | Potassium: 334mg | Fiber: 10g | Sugar: 21g | Vitamin A: 769IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 2mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.