Pies, Tarts and Desserts
Seasonal Pear, Apple and Cranberry Crisp with Pecan Oat Streusel
This warm, bubbling fruit bake celebrates the best of the late-harvest orchard with succulent pears, crisp apples, and the bright, ruby-red pop of fresh cranberries. It is finished with a rustic, buttery oat topping that provides a perfectly crunchy contrast to the softened fruit underneath.
- Prep
- 20 min
- Cook
- 45 min
- Serves
- 6
- Level
- Easy
- Per serving
- 420 kcal
Method
Preheat your oven to 375°F (190°C). Lightly grease a 9x9 inch ceramic baking dish or a 10-inch cast iron skillet with butter or coconut oil.
In a large mixing bowl, combine the sliced pears, apples, and cranberries. Drizzle with the maple syrup and sprinkle with orange zest and cinnamon. Toss gently until the fruit is evenly coated, then transfer to the prepared baking dish.
In another bowl, combine the rolled oats, almond flour, chopped pecans, coconut sugar, and sea salt. For a grain-free variation, replace the oats with an additional 3/4 cup of almond flour and 1/4 cup of shredded coconut.
Cut the chilled butter into small cubes. Using your fingertips or a pastry cutter, work the butter into the dry mixture until it forms pea-sized crumbs. For a dairy-free variation, use 1/3 cup of chilled solid coconut oil and pulse briefly in a food processor to maintain the crumb texture.
Sprinkle the crumble topping evenly over the fruit. Place in the oven and bake for 40 to 45 minutes, or until the fruit juices are bubbling and the topping is a deep golden brown.
Remove from the oven and let it sit for at least 15 minutes before serving to allow the juices to thicken naturally.
Notes
Keep your butter cold to ensure the topping remains crumbly and crisp rather than melting into a paste.
Choose pears that are firm but slightly yielding to pressure; overly ripe pears will turn to mush during the baking process.
If the topping begins to brown too quickly, loosely tent the dish with foil for the final 10 minutes of baking.
Zesting the orange directly over the fruit captures the essential oils for a more vibrant citrus aroma.
