Homemade paleo pear & cranberry crisp
Homemade Paleo Pear & Cranberry Crisp features sweet pears and tart cranberries topped with a crunchy walnut and coconut blend, baked until golden. This gluten-free and dairy-free dessert is spiced with cinnamon and ginger for added warmth.
Cook time 45 min
Prep time 15 min
Ingredients:
2 pears1/2 cup cranberries
1/4 cup honey
1 tbsp lemon juice
2 tsp cinnamon
1/4 tsp ginger
2/3 cup walnuts
1/3 cup dried coconut meat
2 tbsp coconut oil
1 tbsp butter
1/4 tsp salt
This delectable Homemade Paleo Pear & Cranberry Crisp combines the natural sweetness of pears with the tartness of cranberries, creating a perfect balance for a healthy and satisfying dessert. Not only is this recipe gluten-free and dairy-free, but it also features a unique blend of warm spices and crunchy toppings that cater to a paleo diet. Let's dive into creating this delicious treat!
Instructions:
Preheat your oven to 350°F (175°C).
Wash, core, and slice the pears into thin pieces. In a mixing bowl, combine the sliced pears and cranberries. Drizzle with lemon juice and honey. Sprinkle 1 teaspoon of cinnamon and 1/4 teaspoon of ginger over the fruit mixture. Toss everything gently to ensure the fruit is well-coated.
In a food processor or blender, pulse the walnuts and dried coconut meat until they are coarsely chopped. Transfer the mixture to a separate bowl. Add melted coconut oil, butter, the remaining 1 teaspoon of cinnamon, and salt to the walnut and coconut mixture. Stir until combined thoroughly.
In an oven-safe baking dish, spread the pear and cranberry mixture evenly. Sprinkle the walnut and coconut topping over the fruit, ensuring it covers the mixture evenly.
Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the topping turns golden brown and the fruit mixture is bubbling.
Remove the crisp from the oven and let it cool for about 10 minutes. Serve warm, optionally with a scoop of dairy-free ice cream or a dollop of coconut whipped cream.
Congratulations! You've just created a scrumptious and healthy Homemade Paleo Pear & Cranberry Crisp. This dish is perfect for any occasion, whether it's a holiday gathering or a simple family dinner. The combination of the sweet fruit filling and the crunchy, nutty topping will delight your taste buds and impress your guests. Enjoy your wholesome dessert!
Homemade paleo pear & cranberry crisp FAQ:
Bake the pear and cranberry crisp for 30-35 minutes at 350°F (175°C) until the topping is golden brown and the fruit mixture is bubbling.
You can use maple syrup or agave nectar as a substitute for honey, keeping in mind that it may slightly alter the flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through.
Use an oven-safe baking dish, ideally around 9x9 inches, to ensure even cooking and proper crisp texture.
The crisp is ready when the topping is golden brown, and the fruit mixture is bubbling around the edges. You can check the fruit tenderness with a fork.
Cooking Tips:
- Choose ripe but firm pears to ensure they hold their shape during baking.
- Fresh or frozen cranberries can be used; if using frozen, there's no need to thaw them first.
- For a finer crumble topping, pulse the walnuts and dried coconut meat in a food processor briefly.
- To make this recipe vegan, you can substitute the butter with additional coconut oil.
- Serve the crisp warm for the best taste, optionally topped with a scoop of dairy-free ice cream or coconut whipped cream.
Nutrition Facts
6 ServingsCalories 260kcal
Protein 2.57g
Carbohydrates 30g
Fiber 4.55g
Sugar 22g
Fat 16g
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