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Thursday, November 21, 2013

Cranberry Pear Crisp with Lavender Crumble

If I could bottle the smell of this dish, I could make millions! This dessert smells absolutely wonderful cooking and tastes even better! I love a good fruit crisp. They are so easy to make and very versatile. I’ve already posted a couple crisp recipes – Cherry Rhubarb is one of my favorites also! I haven’t made a pear crisp before but I needed a quick dessert one evening and my mother-in-law brought over TONS of fresh Asian pears so I thought I would try. I love the combination of pears and cranberries. I also like adding just a little something extra and I thought that lavender would complement the fruits nicely. It turned out great! This would be a perfect addition to your holiday menu!

6 pears, peeled and sliced into ¼” slices
½ cup dried cranberries
½ cup chopped pecans
1 Tbsp cinnamon
½ tsp nutmeg
½ tsp allspice
¼ cup coconut sugar
2 Tbsp GF all purpose flour
1/3 cup fresh pear juice (or apple juice)
1 cup GF oats
¼ cup potato starch
¼ cup rice flour
1 tsp cinnamon
¼ cup butter or coconut oil
1 tbsp fresh lavender, finely chopped
  • In a large bowl, mix together pear slices, cranberries, pecans, cinnamon, nutmeg, allspice, coconut sugar and flour. Carefully mix with your hands until fruit is coated with dry mixture.
  • Pour fruit mixture into a greased 3 qt baking pan or a 9x13 pan and drizzle fruit with juice.
  • In a separate bowl, combine oats, potato starch, rice flour and cinnamon. Cut in butter or coconut oil.
  • Blend butter and flour mixture with a pastry blender until it resembles coarse crumbs. Stir in lavender.
  • Sprinkle topping mixture evenly over fruit.
  • Bake at 350°F for 50-60 minutes or until crumb topping is slightly brown. Let cool for about 10 minutes. Refrigerate leftovers.

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