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Gingersnap Pear and Cranberry Crisp
Ingredients
Filling:
3
large
bosc pears chopped
1 1/2
cups
fresh cranberries
1/4
cup
maple syrup
2
Tbsp
tapioca flour
1 1/2
tsp
Primal Palate gingersnap seasoning
substitute 1/4 tsp ginger, 1/4 tsp allspice, 1/4 tsp cinnamon
1
Tbsp
orange zest.
Crumble:
3/4
cup
chopped pecans
1/4
cup
Fourth and Heart vanilla Madagascar ghee
Substitute coconut oil
1
tsp
Primal Palate gingersnap seasoning
substitute 1/4 tsp ginger, 1/4 tsp all spice, 1/4 tsp cinnamon
1/2
cup
almond flour
2
Tbsp
maple syrup
1/2
cup
Wildway grain free gingerbread granola
Optional
Instructions
Mix all ingredients for filling in a bowl and add to a greased 8x8 baking dish
Prepare crumble by mixing everything with your hands or in a food processor
Dollop the crumble over the filling
Bake 350 for 35-40 minutes
Let cool for 10 minutes
Drizzle melted coconut butter on top and serve warm
Store in an air tight container in fridge