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
Serving: 1servingCalories: 448kcalCarbohydrates: 54gProtein: 6gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 12gTrans Fat: 0.1gSodium: 525mgPotassium: 334mgFiber: 10gSugar: 21gVitamin A: 769IUVitamin C: 7mgCalcium: 45mgIron: 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.