Print

Cranberry Apple Pear Crisp {Gluten Free}

Cranberry Apple Pear Crisp in a bowl with a spoon.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

This gluten free and vegan Cranberry Apple Pear Crisp is out of this world delicious! It’s the perfect combination of tart and sweet and will be the favorite dessert at any holiday party!

  • Author: Chelsey @ The Saucy Fig
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Dessert

Ingredients

Scale

Filling:

  • 2 cups cranberries, lightly pulsed in food processor
  • 3 heaping cups peeled and cubed pears
  • 1 heaping cup peeled and cubed apples*
  • 1/2 cup + 2 tablespoons pure maple syrup
  • 1/4 cup orange juice (1 large orange)
  • 1 teaspoon orange zest
  • 1 1/2 teaspoons vanilla extract
  • 3 tablespoons cornstarch
  • 1/4 teaspoon cinnamon

Streusel Topping:

  • 1 1/2 cups Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
  • 1 cup and 1/2 cup old fashioned oats, separated*
  • 3/4 cup coconut sugar
  • 1 cup (2 sticks) frozen Earth Balance or vegan butter
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 tablespoons maple syrup
  • 1/2 cup chopped walnuts
  • 1 teaspoon orange zest

Instructions

  1. Preheat oven to 375 degrees F.
  2. In a food processor lightly pulse the cranberries till they are very roughly chopped (halved to quartered). Add the cranberries to a large bowl.
  3. Add the rest of the filling ingredients to the cranberries, stir to combine and pour into a 9×9 baking pan or 9″ round pie pan. Set aside.
  4. In the same rinsed and dried food processor, add the gluten free flour, 1 cup oats, coconut sugar, nutmeg, salt, and cinnamon. Add the grater attachment on top and close the lid (make sure you also have the regular food processor chopping blade below the grater attachment.)
  5. Add one stick of butter at a time to the opening of the food processor while running the processor on medium speed. The frozen butter should grate into the flour mixture which is being mixed at the same time with the chopping blade, blending the butter into the flour mixture to create the streusel.
  6. Continue with the second stick of butter and processes or pulse the mixture for another few seconds to incorporate. Transfer streusel mixture into a medium/large bowl.
  7. Using a pastry cutter, finish working the butter into the flour until it starts to crumble into clumps. Mix in the maple syrup, remaining 1/2 cup oats, and 1/2 cup chopped walnuts.
  8. The streusel should be crumbly yet when you pick it up it and press it together it should hold it’s shape.
  9. Crumble the streusel on top of the fruit filling in the pan. Make some crumbles larger by pressing them together and others smaller by crumbling them apart with your hands.
  10. Bake in the oven at 375 degrees F. for 30-35 minutes, or until the fruit is bubbling around the edges and the top is golden brown. You can cover the top with tin foil if it starts to get too brown.
  11. Serve warm with vanilla ice cream!

Notes

*Make sure your oats are gluten free certified if you are making this gluten free.

*Slice your apples relatively thin before dicing them. You want them to be a little smaller than the pears so that they cook at the same rate.

Find it online: https://www.thesaucyfig.com/cranberry-apple-pear-crisp-gluten-free/