Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Pear & Cranberry Crisp

Recipe courtesy of Cookie & Kate

 

INGREDIENTS

Pear cranberry (or apple) filling

4 large pears or apples (about 2 pounds), peeled, cored and sliced into small bite-sized pieces

1 cup fresh or frozen cranberries

⅓ cup honey

2 tablespoons arrowroot starch or 3 tablespoons cornstarch

1 tablespoon lemon juice

½ teaspoon ground ginger

¼ teaspoon cinnamon

Gluten-free walnut, oat and almond meal topping

1 cup old-fashioned oats

½ cup almond meal or almond flour

½ cup chopped walnuts

⅓ cup lightly packed brown sugar

¼ teaspoon fine grain sea salt

4 tablespoons butter

3 tablespoons plain yogurt (Greek or regular)

Don't forget the vanilla ice cream!

 

INSTRUCTIONS

  1. Preheat the oven to 350 degrees Fahrenheit. In a 9 by 9-inch baking dish, mix together the pears (or apples), cranberries, honey, arrowroot or cornstarch, lemon juice, ginger and cinnamon.
  2. Optional: brown the butter for a more complex flavor. Melt the butter in a small saucepan over medium heat. Swirl the pan by the handle often so the butter doesn’t splatter. Continue to heat the butter, swirling frequently, until you see little brown flecks in the bottom of the pan (this will take about three minutes).
  3. In a medium mixing bowl, stir together the oats, almond meal or flour, walnuts, brown sugar and salt. Mix in the Greek yogurt and browned butter (or melted butter). Stir until all of the flour is incorporated and the mixture is moistened throughout.
  4. Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down). Bake for 55 minutes, or until the filling is bubbling around the edges, the top is turning lightly golden and most of the cranberries have burst. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream, I insist.

 

NOTES

  • To make this recipe nut free, omit the walnuts and use ¾ cup whole wheat flour and ¾ cup oats instead of the almond meal and oats specified above. It will no longer be gluten free. If you want to keep it gluten free, I suspect that you could replace the almond meal with oat flour or more oats (haven't tried that, please comment if you do!).
  • To make this recipe vegan, I believe you could use melted coconut oil in place of the browned butter/yogurt (use 4 tablespoons coconut oil and add up to 3 more, until the topping mixture is moistened throughout) and maple syrup instead of the honey. I haven't tried it, though.
  • Wait, what's arrowroot starch? Arrowroot starch is a great thickener to use in place of corn starch, which is often genetically modified. It’s gluten free, too. Look for it in the baking section of well-stocked grocery stores or buy it online.

 

Source: http://cookieandkate.com/2013/pear-cranber...