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Cranberry, Pear, & Walnut Fruit Crisp

Fall flavors work together seamlessly in this sweet treat. For added crunch and nutrition, add some chopped nuts or sunflower seeds to the topping.

by Beverly Lynn Bennett

November 4, 2009

Serves: 6
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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 freshly grated ginger
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon 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 cinnamon 
  • 1⁄4 teaspoon cardamom
  • 1/3 cup chopped walnuts
  • 1⁄4 cup non-hydrogenated margarine

What you do:

  1. Combine all filling ingredients and set aside.
  2. Preheat oven to 400 degrees. Place all dry ingredients 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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