Pear Cranberry Crisp
Ingredients
A note about gluten: When gluten-free flour and oats are used, this recipe is gluten free.
1 cup
water
⅓ cup
sugar
½ cup
dried cranberries
1 piece (about 1")
fresh ginger, peeled and cut into ¼" thick slices
1 tsp.
freshly grated orange zest
6
Bosc pears, peeled, cored and cut into ½" thick slices
2 tsp.
Kowalski's Freshly Squeezed Lemon Juice (from the Produce Juice Case)
¾ cup
flour (or Bob's Red Mill Gluten Free All-Purpose Baking Flour), divided
⅓ cup plus ½ cup
brown sugar, divided
- cooking spray, as needed
¾ cup
old-fashioned oats (or Bob's Red Mill Gluten Free Rolled Oats)
¼ tsp.
ground nutmeg
¼ tsp.
ground cinnamon
½ cup
Kowalski's Salted Butter, cold, diced
Directions
- In a medium saucepan, combine water and white sugar over medium-high heat; bring to a boil.
- Add cranberries, ginger and orange zest; cook and stir until sugar dissolves.
- Reduce heat to low; simmer until liquid is reduced to 2 tbsp. (about 15 min.). When done, remove cranberry mixture from heat and set aside; discard ginger.
- Preheat oven to 400°.
- While oven preheats, toss pears with lemon juice in a large mixing bowl.
- In a small mixing bowl, whisk ¼ cup flour with ⅓ cup brown sugar.
- Sprinkle flour mixture over pears; toss to coat.
- Stir in cranberry mixture.
- Spray an 8x8" or 9x9" glass baking dish with cooking spray. Pour pear-cranberry mixture into prepared dish; set aside.
- In a medium mixing bowl, combine remaining flour and brown sugar with oats, nutmeg and cinnamon; using a pastry cutter, cut butter into oat mixture to make a coarse meal.
- Sprinkle oat topping over pear-cranberry mixture; bake in preheated oven until bubbly and dark golden-brown (about 45 min.).
- Cool on a wire rack for about 1 hr. before serving.
