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Apple, Pear, and Cranberry Crisp

Photo: Oxmoor House
Hands-on time 16 mins
Total time 1 hr, 11 mins
Yield Serves 9 (serving size: 1/9 of crisp)
The tart and tangy cranberries complement the sweet apples and pears in this warm, streusel-topped delight. Try serving it à la mode as the grand finale of your Thanksgiving dinner.

Ingredients

  • 1/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh orange juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 pound Fuji apples, peeled and thinly sliced
  • 1 pound Bosc pears, peeled and thinly sliced
  • 1/2 cup dried cranberries
  • Cooking spray
  • 3.45 ounces brown rice flour (about 3/4 cup)
  • 1 cup certified gluten-free old-fashioned rolled oats
  • 1/2 cup packed brown sugar
  • 6 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Nutrition Information

  • calories 303
  • fat 9 g
  • satfat 5.1 g
  • monofat 2.5 g
  • polyfat 0.7 g
  • protein 2.8 g
  • carbohydrate 55 g
  • fiber 4 g
  • cholesterol 20 mg
  • iron 0.9 mg
  • sodium 138 mg
  • calcium 23 mg

How to Make It

  1. Preheat oven to 375°.

  2. Combine first 6 ingredients in a medium bowl, stirring with a whisk. Add apples, pears, and cranberries, stirring to coat fruit. Pour mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray.

  3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and remaining ingredients in a bowl, stirring to combine. Spoon flour mixture over fruit mixture. Bake at 375° for 45 minutes or until topping is golden brown. Cool 10 minutes.

Gluten-Free Baking