Pear Cranberry Crumble

Red, green, and white come together sweetly and healthfully in this celebration of winter holiday fruits. Vegan, low-carb, easily gluten-free, and freezer-friendly. Tastes best the next day!

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Ingredients

Fruit

1. 2 large ripe pears (total: 1 lb. / 450 g), sliced
2. 2 Tbsp. / 18 g coconut sugar
3. 1 cup / 100 g fresh or frozen cranberries*
4. ½ tsp. / 1 g grated nutmeg, preferably fresh
5. ½ tsp. / 1 g ground cinnamon
6. ⅛ tsp. / ¾ g salt or substitute
7. ½ cup / 120 ml unsweetened apple juice(preferably “cloudy”) or water

  * If using dried sweetened cranberries, use only ¾ cup / 90 g, and omit 1 Tbsp. / 9 g of the sugar in the fruit mixture.   Crumble

1. ¼ cup / 36 g coconut sugar
2. ¼ cup / 60 ml coconut oil
3. ½ cup / 60 g sprouted or regular whole grain flour(s), preferably a blend of several types
4. ¼ cup / 40 g old fashioned whole oats
5. ⅛ tsp. / ¾ g salt
6. ½ tsp. / 1 g grated nutmeg, preferably fresh
7. ½ tsp. / 1 g ground cardamom
8. ½ tsp. / 1 g tsp ginger powder
9. ½ tsp. / 1 g ground allspice
10. ⅛ tsp. / ¼ g ground cloves
11. ½ tsp. / 1 g ground cinnamon
12. 2 Tbsp. / 15 g almonds, sliced or chopped (optional)

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Directions

1. Preheat oven to 350°F/180°C.
2. For the fruit: Mix first 7 ingredients together in a shallow baking dish.
3. For the crumble: Using a fork, mix remaining ingredients together, and sprinkle on top of fruit mixture; add a final layer of almonds, if desired
4. Bake for 40 minutes or until bubbly.

Serving size:1/12 or 2 oz. / 56 g Exchanges per Serving: 1 Carb, 0 Protein, 1 Fat (= 1 Sweet)

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