Cranberry Pear Crisp

SERVES 6

This easy-to-prepare dessert is a soothing and nourishing treat on a cold evening. For variety, try it with other seasonal fruit. 

3  very ripe pears, peeled, cored, and cut into chunks
1  cup fresh whole cranberries, washed and drained
¼  cup maple syrup
1  teaspoon pure vanilla
½  cup dark brown sugar or palm sugar
1  teaspoon ground cinnamon
¼  teaspoon ground ginger
⅛  cup teff flour
¼  cup quinoa flakes
⅓  cup tapioca starch/flour
2  tablespoons ghee or unsalted butter or shortening

 

1. Preheat oven to 350 degrees. Grease an 8x8-inch baking dish.

2. In a medium bowl, combine pears, cranberries, maple syrup and vanilla and toss. Set aside.

3. In a separate bowl, combine brown sugar, cinnamon, ginger, teff, quinoa flakes and tapioca starch/flour. Cut in ghee or butter.

4. Spoon cranberry and pear mixture into prepared baking dish. Spoon dry mixture over it.

5. Place in preheated oven and bake for 20 minutes. Remove dish and gently stir contents so that any dry ingredients are moistened. Continue cooking for an additional 10 to 15 minutes.

6. Serve warm or chilled, topped with whipped coconut milk (recipe on page 64), whipped cream or a dairy-free whipped topping of your choice.

Each serving contains 244 calories, 4g total fat, 2g saturated fat, 0g trans fat, 10mg cholesterol, 10mg sodium, 53g carbohydrate, 5g fiber, 2g protein.

 
TIP Ghee, a component of butter that is free of casein, whey and lactose, is tolerated by many who are dairy allergic or lactose intolerant. It is available in the refrigerated dairy section of most grocery stores.

Read More on These Topics

• Celiac/Gluten Free
• Ingredients
• Entertaining
• Dessert