This crisp made its first appearance at Thanksgiving along with my favorite dairy-free iced pumpkin cookies. I’m hoping to make it again for one of the many Christmas meals I’ll be chowing down at. It’s super easy to throw together and it’s kind of pretty to look at. At first, I was a little disappointed that the cranberries didn’t all burst during baking, but it turns out that the whole berries are kind of fun to bite into. And the topping? Well, the coconut oil used in it is a million times better than butter. Trust me.
Dairy-Free Cranberry Pear Crisp
5 cups sliced pears
1 1/2 heaping cups whole cranberries, fresh or frozen (if frozen, do not thaw)
3 tablespoons honey, or more to taste
1 teaspoon ground cinnamon
1 teaspoon cornstarch
for the topping:
1 cup all purpose flour
3/4 cup brown sugar
1 teaspoon cinnamon
1/8 teaspoon nutmeg
5 tablespoons coconut oil
- Preheat oven to 350°F. Grease a 2 1/2 quart baking dish with melted coconut oil and set aside.
- In a large bowl, stir together pears, cranberries, honey, cinnamon and cornstarch until well combined. Pour into prepared baking dish.
- In a separate bowl, mix together flour, brown sugar, cinnamon, nutmeg and coconut oil. Mash with a fork until mixture is crumbly. Sprinkle evenly over fruit in the baking dish.
- Bake in preheated oven for 35 – 40 minutes, or until topping is golden brown and filling is bubbly. Remove from oven and let cool slightly before serving.
recipe adapted from Gluten Free Goddess