This crisp is a next level crisp. It’s your plain old apple crisp taken to the next level.
Sweet and tart, with the varied textures of rolled oats, tender pears, and juicy cranberries.
The original recipe called for lots of sugar and some flour too. I was genuinely too lazy to get out my flour – plus I couldn’t really imagine how it would elevate the crisp – so I left it out, and it was still damn good.
Like, crazy good.
Also, half the sugar (I used coconut sugar) and 1 drop of stevia will make this dessert a significantly healthier treat than your average indulgence (or should I say my average indulgence).
This is guilt-free dessert, people!
And can I just add that I really think all food should be guilt-free?! Eat as many veggies as you can, try out some new recipes, be open and learn what you can about how to take care of your health, and just do the best you can. Guilt has no place around our food, and certainly not with regards to dessert!
CARDAMOM PEAR AND CRANBERRY CRISP – GLUTEN FREE AND VEGAN
serves 6-8 (though I could probably eat the whole thing by myself)
4 tbsp coconut oil
2 tbsp olive oil
1/2 cup coconut sugar (original recipe calls for 3/4 cup, you could use even less)
1/2 cup chopped walnuts or pecans
1 tbsp freshly squeezed lemon juice
1 cup rolled oats
generous pinch of salt
3 pounds pears, cored and sliced (I used 6 pears)
1 teaspoon cardamom
Preheat oven to 350F. Mix the oil, sugar, and cardamom together in a bowl until smooth.
Stir in the nuts, lemon juice, and oats, until combined and crumbly.
Put the pears in an 8 or 9 inch baking dish and distribute the topping evenly over top.
Bake until the pears are tender, the filling is bubbly, and the topping is browning – about 40-50 minutes.