Pear Cranberry Crisp: Easy Vegan Pear Dessert

Pears, cranberries, coconut oil & sugar, agave, walnuts, oats, gf option

Pear Crisp

Pear Cranberry Crisp Recipe: Easy vegan pear dessert with dried cranberries, agave and|or stevia in the filling.

The pear crisp topping has walnuts, oats, gluten free or wheat flour, coconut oil, coconut sugar.

For an extra-special treat, pear crisp is delicious with coconut ice cream, or coconut whipped cream dessert topping - and is also perfect on its own.

Total Prep and Cook Time: 90 min

8 Servings

Nutrition Data, 312g Serving: 480 cal, 20g fat, fat cal 168g, 79g carbs, 152mg sodium, 9g fiber, 4g protein, 47g sugars, low cholesterol, low Sodium. Good source Manganese. Estimated glycemic load 34

Topping Ingredients:

  1. 1 cup quick oats or certified GF rolled oats
  2. 2/3 cup w.w. pastry flour, or millet or sorghum or ap gf flour
  3. 1/2 cup walnuts
  4. 1/2 tsp salt
  5. 1 1/2 tsp cinnamon
  6. Optional: 1/2 tsp xanthan gum
  7. 1/2 cup coconut oil OR sunflower seed oil
  8. 1/4 cup coconut sugar or brown sugar
  9. 1 - 2 Tbsp agave syrup OR brown rice syrup OR maple syrup
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Filling Ingredients:

  1. 8 - 10 pears, peeled, cored and cut in bite sized pieces (10 cups)
  2. 1/2 cup dried cranberries, sweetened or unsweetened
  3. 2 Tbsp lemon juice
  4. 1/4 - 1/2 cup agave syrup or maple syrup
  5. Optional: 20 drops liquid stevia


  1. Preheat oven to 350 degrees F.
  2. Combine all topping ingredients in a food prcessor until they begin to clump together
  3. OR: Combine all dry ingredients, then rub oil and agave in by hand
  4. Peel, core and slice pears into bite sized pieces, spreading in an 8 1/2 x 11 glass baking pan
  5. Scatter the dried cranberries over the pears, and shake pan to mix
  6. Mix lemon juice, agave or alternate syrup, and stevia, if using, and pour over pears
  7. Loosely cover the pears with the crumb topping - gaps and bumps are OK
  8. Cover the dish with aluminum foil, and bake covered for 30 minutes
  9. Remove covering and bake uncovered for 20 - 30 minutes, until the topping is browned
  10. Cool on a rack for 30 minutes before serving

Recipe Tips:

Protein Ebook

Although gluten free by nature, oatmeal may have a small amount of gluten from processing. If your gf tolerance is very low, we recommend using certified gluten free rolled oats, available from Bob's Red Mill and other sources online or in grocery stores.

The syrup and lemon juice moisten the pears, which would otherwise be dry, and the cranberries and lemon juice punch up the flavor.

I used 1/4 cup of agave, and added stevia. If you want more sweetness, but don't want to use stevia, use 1/2 cup of syrup. You can also use sugar substitute instead of sweetener in the topping - you may need more oil or a little water to make the topping crumbly.

The topping should resemble granola. If it doesn't seem crumbly enough, add a little more oil and sweetener until it does - or add 1 or 2 tsp water (it doesn't take much).

Covering the crisp with foil or a lid for the first part of baking keeps the moisture in so the pears cook soft and moist, and the topping doesn't get browned before the pears are cooked.

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