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Cranberry-Pear Apple Crisp with Spices

I love pies but don’t have the patience to deal with making crust.  Around holidays, this is my go-to kind of fruit dessert.  Even though I still peel fruit, cobblers and crisps are easy-going.  They don’t expect perfection from the baker, which is a relief.  And I love maple syrup with fruit!

I do use only organic fruit.  I remember my mother telling me how heavily cranberries and apples and pears are sprayed.  I want us all to be healthier and live happy longer.

Serves 12

6 medium pears, peeled, sliced

¾ C whole wheat pastry or

6 medium apples, peeled, sliced

      Einkorn flour

2 C cranberries (fresh or frozen)

¾ C rolled oats or sesame seeds

1 C maple syrup

½ C butter, coconut oil

¾ C chopped dried apricots      or extra virgin olive oil
1 tsp ground cinnamon ½ C maple syrup or
½ tsp ground ginger or 1 tsp minced       coconut sugar
     fresh ginger ½ tsp cinnamon
½ tsp ground cardamom  

 In a large bowl, toss fruit with ingredients in first column.  Spoon into a greased 13×9 inch baking pan. 

 For topping, combine ingredients in second column and mix lightly with hands so mixture resembles coarse crumbs.  Sprinkle over fruit mixture.  Don’t worry if your topping leaves some fruit exposed.  If you like a lot of topping, feel free to double the ingredients in the second column.

 Bake at 350 for 50-60 minutes or until topping is golden brown and fruit is tender.  Serve hot, warm or cold.  This is delish and could be served with whipped cream or ice cream, too!

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