Winter Fruit Crisp
Apples, pears, and cranberries combine for a sweet and tart fruit crisp. Topped with a rolled oats, brown sugar, almond flour, and walnuts, a spoonful will go great with ice cream for dessert or yogurt for breakfast. Yields 8-10 servings
Servings Prep Time
8-10servings 15minutes
Cook Time Passive Time
50-60minutes 30minutes
Servings Prep Time
8-10servings 15minutes
Cook Time Passive Time
50-60minutes 30minutes
Ingredients
Instructions
  1. Make sure a rack is fitted in the center of the oven. Preheat to 375°F.
  2. Lightly grease a 2.5 quart dish (about 9″ x 13″). Toss all of the fruit into the dish. Add the orange zest, lemon juice, honey, vanilla extract, corn starch, cinnamon, and cardamom. Stir in the prepared dish until the fruit is fully covered and the honey, spices, and cornstarch are fully combined. Set aside.
  3. In a medium bowl, whisk together the rolled oats, almond flour, light brown sugar, nutmeg, and salt. Add in the chopped walnuts and stir to distribute. Add in the melted butter and stir until the dry ingredients are fully coated and clumps begin to form.
  4. Transfer the crisp topping to the prepared baking dish and layer evenly over the fruit mixture.
  5. Place a large baking sheet on the bottom rack of the oven in to catch any juice that might boil over. Place the dish with the fruit crisp on the middle rack. Bake for 50-60 minutes until the juices are thickened and bubbling/boiling all around the edges.
  6. Remove the dish from the oven and allow to cool for about 30 minutes before scooping over ice cream, over yogurt, or into a bowl on its own.
Recipe Notes

*Make sure you use certified gluten-free oats if you want to make sure no traces of gluten make their way into this crisp

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