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.