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Cranberry Pear Crisp Crumble aux poires et cranberries
Jon Simon

Cranberry Pear Crisp

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A warm, comforting fruit crisp designed with a lower glycemic load in mind: tart cranberries and fibre-rich berries, sweet pears, and a reduced-oat almond-and-seed topping, with monk fruit in place of sugar.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes

Ingredients
  

For the Filling
  • 2 firm pears (Anjou or Bartlett) unpeeled, cut into 1/2-inch pieces
  • 2 cups fresh or frozen cranberries
  • 1 cup raspberries or blackberries fresh or frozen
  • 1/3 cup monk fruit sweetener or a monk fruit/allulose blend
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon orange zest
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves optional
  • 1/4 teaspoon kosher salt
  • 1 tablespoon chia seeds
  • 1/4 teaspoon xanthan gum optional, for a jammier set
For the Topping
  • 1 cup blanched almond flour
  • 3/4 cup old-fashioned oats certified gluten-free if needed
  • 1 cup chopped pecans or walnuts
  • 1/4 cup ground flaxseed
  • 2 tablespoons chia seeds
  • 1/4 cup monk fruit sweetener
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 8 tablespoons cold unsalted butter cubed
  • 1 teaspoon pure vanilla extract

Equipment

Method
 

  1. Preheat the oven to 375°F (190°C) and lightly grease an 8x8 inch baking dish.
  2. Make the topping first. In a bowl, stir together the almond flour, oats, chopped nuts, ground flaxseed, chia seeds, monk fruit sweetener, cinnamon, and salt. Cut in the cold cubed butter and vanilla with a pastry cutter or fork until the mixture forms coarse, pea-sized crumbs. Freeze for 15 minutes while you prepare the fruit.
  3. Make the filling. In a large bowl, combine the diced pears, cranberries, raspberries, monk fruit sweetener, lemon juice, orange zest, cinnamon, cloves, salt, chia seeds, and xanthan gum. Toss until evenly coated and let sit for 10 minutes so the chia starts to absorb the juices.
  4. Spread the fruit filling evenly in the prepared dish.
  5. Scatter the chilled topping evenly over the fruit and press it down lightly so it covers the surface.
  6. Set the dish on a rimmed baking sheet to catch drips. Bake for 45 to 55 minutes, until the topping is deeply golden and the juices bubble at the edges. Tent with foil for the last 15 minutes if the top browns too quickly.
  7. Cool for at least 45 minutes before serving so the chia-thickened juices set and the crisp holds together. Cut into 12 portions.

Nutrition

Calories: 250kcalCarbohydrates: 17gProtein: 4gFat: 20gSaturated Fat: 8gCholesterol: 20mgSodium: 150mgFiber: 7gSugar: 9g

Notes

This crisp is built for a lower glycemic load rather than a single carb number. It leans on 2 pears instead of 4, doubles the tart cranberries, adds fibre-rich raspberries, and cuts the oats down to three quarters of a cup, with almond flour, nuts, and seeds carrying the topping. Chia seeds and a little xanthan gum thicken the juices in place of cornstarch. Cut into 12, each portion lands around 250 calories and 10g net carbs. Individual blood-sugar responses still vary with portion size, medication, and the rest of the meal, so count it as part of your plan.

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