Pear Cranberry Crumble

Here’s a recipe for a delicious and easy crumble, a good alternative for those at your table who do not enjoy pumpkin pie. Fall is a wonderful time to make use of pears and cranberries; they are at the peak of freshness at this time of year.


Crumb Topping:
1 cup pecans
3 Tbs. non-hydrogenated CF margarine (like Earth Balance), slightly softened
¾ cup GF oatmeal (ex. Bob’s Red Mill)
3 Tbs. brown sugar
½ tsp. cinnamon
Pinch of salt

1 ½ lbs. ripe pears, peeled, cored, and sliced about 1/4“ thick
1 cup fresh cranberries
2 Tbs. GF flour
1/3 cup granulated sugar
2 tsp. freshly grated lemon zest

Preheat your oven to 350 and lightly grease a 13 X 9 inch baking dish with canola oil or CF margarine. To make the crumb topping, place crumb topping ingredients in food processor and pulse to combine until mixture is coarse (about 15-20 short pulses should do). Set aside. In a large bowl combine pears, cranberries, flour, sugar, and lemon zest, making sure all the fruit is coated with the sugar and flour. Pour filling into baking dish. Top with crumb topping. Bake about 55 to 60 minutes. Serve warm.

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