6-Ingredient Cranberry Pear Crisp (Gluten-Free!)

A cranberry pear crisp in a pie dish with white fluted edge and a spoon where part of it was scooped out, next to a small white round ramekin filled with cranberry pear crisp topped with a scoop of vanilla ice cream.

6-Ingredient Cranberry Pear Crisp (Gluten-Free!)

Festive Cranberry Pear Crisp is the perfect gluten-free holiday dessert. Warm pears mixed with bright red cranberries and topped with a crunchy, buttery, oat crumble!

5 from 1 vote

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Prep Time 15

Cook Time 30

Total Time 45

Course Dessert

Cuisine American, British

Servings servings

Calories 357 kcal

Equipment

▢
blender
▢
10-inch pie dish

Ingredients

▢ 2 ⅓ cup gluten-free rolled oats, divided (recommendations: Gluten-Free Prairie Oatmeal or Bakery on Main Rolled Oats)
▢ 1 cup light brown sugar, divided
▢ ½ cup salted butter softened to room temperature
▢ 2 teaspoons pumpkin pie spice, divided
▢ 4 ripe medium pears, sliced (recommended :Bartlett or red pears)
▢ 1½ cup fresh cranberries

Instructions

Preheat your oven to 400° F.
Make Easy Oat Flour: In a blender or food processor, blend 1 ⅓ cups of the rolled oats for about 20-30 seconds until they turn into a fine oat flour. This will yield approximately 1 ¼ cups of oat flour.
Mix Topping: Combine the remaining cup of whole oats, 1 cup of the oat flour, ½ cup of brown sugar, 1 teaspoon pumpkin pie spice, and softened butter in a one-gallon Ziplock bag or reusable silicone bag. (reserve the remaining oat flour, brown sugar, and pumpkin pie spice for the filling). Squeeze the bag until the mixture becomes crumbly. (This is a great job for little helpers!) Alternatively, use a bowl and a pastry cutter to cut in the butter.
Prepare Filling: Add the sliced pears and cranberries to a 10-inch pie pan. Set aside. In a small bowl, mix the remaining ¼ cup of oat flour, ½ cup of brown sugar, and 1 teaspoon of pumpkin pie spice. Then sprinkle the flour-sugar-spice mixture over the fruit. Gently toss with a spoon to coat the fruit evenly.
Add Topping: Sprinkle topping over the cranberry-pear filling until fully covered.
Bake & Serve: Bake for approximately 30-35 minutes until the topping is golden brown and the fruit mixture is bubbly. Cool for 20 minutes before serving.

Nutrition

Calories: 357kcalCarbohydrates: 59gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 31mgSodium: 102mgPotassium: 247mgFiber: 6gSugar: 36gVitamin A: 389IUVitamin C: 7mgCalcium: 51mgIron: 2mg

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