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Cranberry Pear Crumble Recipe by SkinnyTaste Author Gina Homolka
This pear crumble recipe from SkinnyTaste author Gina Homolka uses tart cranberries to add an extra dash of delicious.
Dec 13, 2013
We're excited to announce that we are now partnering with Gina Homolka of Skinnytaste to give away copies of her new cookbook, The Skinnytaste Cookbook: Light on Calories, Big on Flavor. She has also graciously shared a few of her other pear recipes with us, including this cranberry pear crumble recipe, and we're delighted to share them with you.
Royal Riviera® Pears are so sweet and juicy, you won't have to add too much sugar or honey to sweeten up this warm, delicious pear crumble recipe. Paired with seasonal tart cranberries and finished with an oat-nut topping, this crumble is the perfect excuse to turn on your oven on a cold winter night, whether you're having guests over or just need an excuse to make something sweet.
If you're like me and love the combination of warm desserts with cold toppings—a dab of fat-free frozen yogurt on top will totally hit the spot!
- For Filling:
- 2 ½ cups Harry & David® Royal Riviera® Pears (peeled and sliced)
- 2 ½ cups apples (sliced)
- 14 cup honey
- 1 Tbsp. lemon juice (fresh squeezed )
- 1 Tbsp. all-purpose flour
- 12 tsp. ground cinnamon
- Nonstick cooking spray (fresh squeezed )
- For Topping:
- 34 cup quick-cooking oats
- 14 cup light brown sugar
- 14 cup chopped walnuts
- 1 Tbsp. all-purpose flour
- 14 tsp. kosher salt
- 3 Tbsp. virgin coconut oil
- Preheat oven to 325°F.Lightly spray 9” x 9” baking dish with oil.
- For filling: In a large bowl, combine Royal Riviera® Pears, apples, honey, lemon juice, flour, and cinnamon.
- Pour the mixture into prepared baking dish.
- For topping: In a separate bowl, combine oats, brown sugar, walnuts, flour, salt, and coconut oil. Sprinkle topping evenly over filling. Bake until browned and bubbling, 55 minutes to 1 hour.
- Serve warm.
AUTHOR
Gina's blog Skinnytaste (www.skinnytaste.com) features delicious, healthy, low fat, family-friendly recipes several times per week. The blog began in 2008 with a mission to blend her two passions, great food and beautiful photography.
