Cranberry Pear Crisp

There are two versions of this- the one with sugar, the one with more natural sweeteners.  The one pictured here was made by our fifteen year old, and she actually combined the two- she put sugar in the fruit, but sprinkled the top with the oat, date mixture.

1 package, 12 ounces cranberries (3 cups)
2 large unpeeled pears, cored and sliced thin
1 cup granulated sugar (or blend dates, coconut, and oats together to taste in food processor, and sprinkle over the top)
1 teaspoon cinnamon
1/4 cup flour, divided (or use ground almonds or oats)
1/4 packed brown sugar (use more date and coconut, and then stir in a tablespoon or so of molasses)
3/4 cup each regular oats and chopped walnuts
milk or cream, optional

In lightly greased 1 1/2 quart baking dish, thoroughly mix cranberries, pears, granulated sugar (or date and coconut mixture), cinnamon, and 1 Tablespoon flour, set aside.
In medium bowl mix remaining 3 Tablespoons flour with the brown sugar (or with the date/coconut/molasses mixture.  With pastry blender, cut in butter until mixture resembles coarse crumbs (we generally just whirl it through the food processor with the S-blades).  Stir in oats and nuts, sprinkle evenly over fruit mixture.   Bake in preheated 375 degrees oven 40 minutes or until lightly browned.  Let stand at least ten minutes.  Serve wtih milk. Delicious over yogurt.  Serves 8.

Linked at Real Food Foragers Fat Tuesdays.
Recipes I Can’t Wait To Try
Southern Fairy Tale’s Mouthwatering Mondays

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One Comment

  1. Stephanie in AR
    Posted October 28, 2011 at 2:45 pm | Permalink

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