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Ginger Pear Crisp

5 from 1 vote
Ginger Pear Crisp uses crystalized Ginger to add flavor and warmth to this perfect fall dessert.
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Prep Time 20 minutes
Cook Time 40 minutes
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Fruit Mixture
  • 8 cups sliced pears, quartered I used canned pears, a 6 pound 9 ounce can will work if you can find it. If you use fresh fruit, increase the baking time to 50 minutes.
  • 1 cup dried cranberries
  • 1/2 cup cane sugar organic
  • 2 Tablespoons gluten free flour I use Bob's Red Mill One to One
  • 2 Tablespoons lemon Juice fresh squeezed
  • 1 Teaspoon ground ginger
  • 1/3 cup crystalized ginger minced into very small pieces
  • 1 Teaspoon ground cinnamon
Crumb Topping
  • 3/4 cup brown cane sugar organic
  • 3/4 cup gluten free oats I use Bob's Red Mill
  • 2/3 cup gluten free flour I use Bob's Red Mill One to One
  • 1/2 Teaspoon ground ginger
  • 1/2 Teaspoon ground cinnamon
  • 1/3 cup vegan butter I use Earth Balance
  • 1 cup walnuts chopped
Serve
  • 1 scoop vanilla ice cream or a dollop of a whipped vegan dessert topping like Coco Whip optional

Equipment

  • oven

Method
 

  1. Heat Oven to 350°
  2. Lightly grease a 9 x 13 pan
  3. Combine prepared pears with cranberries, white cane sugar, 2 Tablespoons of gluten free flour, and lemon juice
  4. Add fruit mixture to greased pan.
Crumb Topping
  1. Combine all ingredients except for the nuts and mix together until crumbly. I use my hands to make sure the vegan butter is completely incorporated.
  2. Add the walnuts to the crumb mixture and mix to distribute evenly.
  3. Sprinkle the crumb topping evenly over the fruit mixture.
  4. Bake for 40 minutes until the top is a golden brown and the fruit mixture is bubbling up through the topping in places.
  5. Let cool about 20 minutes. Serve with a scoop of vanilla ice cream or a vegan whipped topping like Coco Whip.
  6. Enjoy!