Ginger Pear Crisp
Ginger Pear Crisp uses crystalized Ginger to add flavor and warmth to this perfect fall dessert.
Equipment
- oven
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
Instructions
- Heat Oven to 350°
- Lightly grease a 9 x 13 pan
- Combine prepared pears with cranberries, white cane sugar, 2 Tablespoons of gluten free flour, and lemon juice
- Add fruit mixture to greased pan.
Crumb Topping
- 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.
- Add the walnuts to the crumb mixture and mix to distribute evenly.
- Sprinkle the crumb topping evenly over the fruit mixture.
- Bake for 40 minutes until the top is a golden brown and the fruit mixture is bubbling up through the topping in places.
- Let cool about 20 minutes. Serve with a scoop of vanilla ice cream or a vegan whipped topping like Coco Whip.
- Enjoy!