Cranberry Pear Crisp
Equipment Needed
  • 9x13 glass baking dish (I have this one)
  • Wooden spoon
  • Potato masher
Ingredients for Filling
  • 1 pound cranberries (fresh or frozen, thawed if frozen)
  • 1 cup dried cranberries (I love the apple sweetened kind)
  • 3 Tbl water
  • 1½ cups coconut sugar (I get this big bag of coconut sugar)
  • 2 tsp pure vanilla extract
  • 3 firm pears (Bosc are perfect), peeled, and cut into ½ inch squares
  • 1 tsp ground cinnamon (organic, non-irradiated like this one)
  • Pinch of allspice
For the topping
  • 1 cup einkorn flour, plus 2 Tbl (Find einkorn flour here)
  • 1 cup pecans, chopped (soaked and dehydrated for maximum digestibility, organic if possible)
  • ¼ cup old fashioned oats (I love Bob's Red Mill oats)
  • ¼ tsp unrefined sea salt (This is my fav. unrefined sea salt)
  • 1 stick unsalted butter, melted (organic/pastured if possible)
  1. Preheat oven to 375 degrees
  2. In a large bowl, mix the dried cranberries and frozen and thawed or fresh cranberries
  3. Add in 1 cup coconut sugar, vanilla, and water; toss to coat
  4. Grab a potato masher and lightly mash a few of the cranberries to release the juice
  5. Add in the rest of the ingredients plus the 2 Tbl einkorn flour (the other cup goes in the topping); toss to coat
  6. Pour into a baking dish
To make the topping
  1. Mix the remaining 1 cup einkorn flour, ½ cup coconut sugar, oats, chopped pecans, and salt; toss well
  2. Stir in the melted butter with a wooden spoon
  3. Use your fingers to take clumps on the topping and place on top of the filling; covering as much of the filling as you can
  4. Bake for about 40 minutes or until the filling is bubbling and the top is golden brown.
  5. Serve with homemade whipped cream, ice cream or eat it plain and warm.
Recipe by Naturally Loriel at