Cranberry Pear Crisp
A simple and rustic addition to your holiday table, Cranberry Pear Crisp boasts seasonal flavors and brain-boosting nutrition. It harkens back to a simpler time of celebrating the harvest and time spent with loved ones.
Notes
If you have old-fashioned oats on hand, you can grind them in a food processor until they are reduced in size by half or one-third.
Ingredients
Ingredients
- 4 Bartlett pears peeled and chopped into bite-sized pieces
- 1 cup cranberries fresh or frozen
- 2 cups quick-cooking oats divided
- 1/2 cup + 2 tablespoons packed brown sugar divided
- 1 teaspoon vanilla
- 4 tablespoons butter cut into squares, softened
- 1/4 cup avocado oil
- 1/4 cup sunflower butter no sugar added preferred
- 3/4 cup raw pecans chopped
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon kosher salt
Instructions
Instructions
- Heat the oven to 350 °F. In a medium bowl, toss the pears and cranberries with 1/4 cup of the oats, 1/4 cup of the brown sugar, and the vanilla. Transfer to a 9-inch pie plate.
- To the same bowl, add the remaining 1 3/4 cups oats, remaining 1/4 cup + 2 tablespoons brown sugar, butter, oil, sunflower butter, pecans, spices, and salt. Mix until evenly moistened.
- With wet hands, squeeze the sunflower butter mixture into small almond-size clumps and scatter over the pear mixture. Bake for 30 to 35 minutes, until the edges are bubbling and the crisp is golden brown. Serve warm or at room temperature.