Tuesday, January 31, 2012

Maple Walnut Pear Crisp

Adapted from Alisa Cooks


Fruit Filling:
  • 3 pears, peeled and cubed
  • 1 cup fresh cranberries, halved
  • 1 tablespoon lemon juice
  • 1 tablespoon corn starch
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon maple syrup
Crisp Topping:
  • 1 cup walnuts, ground with some chunks remaining
  • 3/4 cup organic brown rice flour
  • 1/3 cup organic sugar
  • 1/4 cup unsweetened organic coconut
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 3 tablespoons maple syrup
  • 4 tablespoons Earth Balance Coconut Spread at room temperature
  • Preheat oven to 350 degrees
  • Grease an 8 x 8 pan with some of the coconut spread
  • Combine lemon juice, corn starch, cinnamon, and maple syrup for filling in a small cup
  • Pour over pear cubes and cranberries, stir to coat; pour fruit into prepared pan
  • Combine all dry ingredients in a large bowl
  • Add maple syrup and coconut spread and combine with fork to create a coarse meal
  • Sprinkle topping over fruit
  • Bake for 35 minutes
  • Let cool for 15 minutes before serving


  1. Ummm, okay. This now makes me want to pick up some pears, craberries and coconut and get baking! Thanks for this recipe--am so going to make this!

  2. Kelly - You mean I am the only one who has pears, cranberries and coconut laying around that needed to be used up? Because this was gluten free I was able to ship it off with my son's girlfriend before I ate the whole thing. And yes, I would have eaten the whole thing - I was well on my way to doing just that.