Maple Walnut Pear Crisp

Adapted from Alisa Cooks

INGREDIENTS:

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

METHOD:

• 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