Pear Cranberry Crisp Recipe: Easy vegan pear dessert with dried cranberries, agave and|or stevia in the filling.
The pear crisp topping has walnuts, oats, gluten free or wheat flour, coconut oil, coconut sugar.
For an extra-special treat, pear crisp is delicious with coconut ice cream, or coconut whipped cream dessert topping - and is also perfect on its own.
Total Prep and Cook Time: 90 min
Nutrition Data, 312g Serving: 480 cal, 20g fat, fat cal 168g, 79g carbs, 152mg sodium, 9g fiber, 4g protein, 47g sugars, low cholesterol, low Sodium. Good source Manganese. Estimated glycemic load 34
Although gluten free by nature, oatmeal may have a small amount of gluten from processing. If your gf tolerance is very low, we recommend using certified gluten free rolled oats, available from Bob's Red Mill and other sources online or in grocery stores.
The syrup and lemon juice moisten the pears, which would otherwise be dry, and the cranberries and lemon juice punch up the flavor.
I used 1/4 cup of agave, and added stevia. If you want more sweetness, but don't want to use stevia, use 1/2 cup of syrup. You can also use sugar substitute instead of sweetener in the topping - you may need more oil or a little water to make the topping crumbly.
The topping should resemble granola. If it doesn't seem crumbly enough, add a little more oil and sweetener until it does - or add 1 or 2 tsp water (it doesn't take much).
Covering the crisp with foil or a lid for the first part of baking keeps the moisture in so the pears cook soft and moist, and the topping doesn't get browned before the pears are cooked.
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