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Cranberry-Pear Crisp

Did someone buy too many cranberries? Here's our favorite way to deal with leftovers.

Getting into the mood to stay inside on cold, rainy days, and whip up delicious desserts? This crisp is a perfect first step into the sweets of the season, featuring cranberries and pears with a cinnamon-spiced crumble topping.

Serves 6

What You Need For The Filling:

  • 4 cups sliced pears
  • 1-1/2 cups cranberries
  • 2 tablespoons oat flour
  • 1/3 cup Sucanat
  • 1 tablespoon ginger, freshly grated
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon

What You Need For The Fruit Crisp Topping:

  • 3/4 cup rolled oats 
  • 1⁄3 cup oat flour or barley flour 
  • 1/4 cup Sucanat 
  • 1/2 teaspoon vanilla 
  • 1/2 teaspoon ground cinnamon 
  • 1/4 teaspoon ground cardamom
  • 1/3 cup chopped walnuts
  • 1/4 cup non-hydrogenated margarine

What You Do:

  1. In a large bowl, bombine all filling ingredients and set aside.
  2. Preheat oven to 400 degrees. Place all dry ingredients for the topping in a small bowl and stir to combine. Using your fingers, work the margarine into the dry ingredients until the mixture resembles coarse crumbs.
  3. Add fruit filling to an 8-inch baking pan or shallow casserole dish. Sprinkle the crisp topping evenly over the filling.
  4. Bake for 30 to 35 minutes or until golden brown. Allow to cool for a few minutes before serving.
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