My first thought after someone mentions “holiday meal” is usually “holiday desserts.”
I can’t help it; I love a sweet treat.
This holiday season, I’m going to try to eat fewer slices of pecan pie or bouche de noel and make healthier choices.
One thing I really love about the holidays is the abundance of fresh cranberries, so I like to incorporate those into my foods as frequently as humanly possible.
This dessert will satisfy your sweet tooth, but it won’t stack up the calories or amount of sugar you’re consuming. The tartness of the cranberry plays well against the sweet pear, and the crisp topping adds texture and pulls all the flavors together.
It’s also much healthier than eating something laden with chocolate and sugar.
Cranberry Pear Crisp
For the filling:
2 Anjou pears, cored and diced
2 cups fresh or frozen cranberries
2 tsp cornstarch
1/4 cup pure maple syrup
1 tsp cinnamon
For the topping:
1 cup Bob’s Red Mill Gluten-Free Old Fashioned Rolled Oats
1/2 cup Bob’s Red Mill Almond Meal
1/4 cup coconut sugar or brown sugar, or 2 Tbs Splenda Brown Sugar
1 tsp cinnamon
2 Tbs coconut oil, melted
Preheat oven to 375° F, and spray a 9-inch pie plate with nonstick cooking spray.
Roughly chop cranberries; toss them with diced pears, cornstarch, syrup and cinnamon.
In a small bowl, combine topping ingredients. Sprinkle topping mixture over the filling, and bake for 35 to 40 minutes. Let cool slightly and serve warm.
Nutritional Information: Calories Per Serving: 375, Calories from Fat: 128, Fat: 14 g (7 g Saturated Fat), Cholesterol: 0 mg, Sodium: 7 mg, Potassium: 405 mg, Carbohydrates: 58 g, Fiber: 9 g, Sugar: 31 g, Protein: 6 g.
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