Apple Pear Cranberry Crisp

Vanilla ice cream optional — but highly recommended. Or yogurt, if you’re in more of a breakfast kind of a mood.

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 Einkorn flour
6 medium apples, peeled, slice ½ C maple syrup or coconut sugar
2 C cranberries (fresh or frozen) ¾ C rolled oats or sesame seeds
1 C maple syrup ½ C butter, coconut oil or extra virgin olive oil
¾ C chopped dried apricots  ½ tsp cinnamon
1 tsp ground cinnamon ½ tsp ground cardamom
½ tsp ground ginger or 1 tsp minced fresh 

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!