Gluten-Free Pear Cranberry Ginger Crisp
This Pear Cranberry Ginger Crisp is a mix of sweet, tart, and little spicy with a buttery shortbread cookie crumble! This festive holiday dessert is gluten-free and doubles easily.
I have been, no joke, thinking of holiday cookies for pretty much the entire month of December (and November and October, because planning and testing). I even did a roundup of my 16 All-Time Favorite Holiday Cookies! And as much as I LOVE cookies…I’m sorta done with them for the year. Is that ok? Instead, I’m going to share with you some other swoon-worthy, still totally holiday-relevant desserts.
Like this pear cranberry ginger crisp. I’ve said it before, but crisps are my favorite. Especially with ice cream, and I won’t complain about caramel sauce either. Apple tends to be my fave, but this pear cranberry ginger crisp is a serious contender for 1st place crisp winner in my book. It is SO good.
First, let’s talk filling. Pears and cranberries are the stars of this crisp, and they get good and coated with some brown sugar, a bit of cornstarch, lots of warm spices, and candied ginger. The pears are smooth and sweet – I used one Bartlett and one Bosc and it was perfect. Bartlett pears break down more than Bosc, so you have some more tender pears and some slices that hold their shape a bit better. It gives the crisp a delicious texture.
I could go on and on about how much I love the tartness of cranberries, and in this crisp they provide the perfect contrast to the sweetness from the pears, sugar, and crumble topping. The crumble topping is special: it’s made with cookies! Walker’s Gluten-Free Ginger Lemon Shortbread Cookies, to be exact.
The Walker’s Shortbread Cookies are crisp, crumbly, and totally delicious – I love how versatile these cookies can be! They would also make a delicious crust for some cookie bars. The ginger lemon flavor enhances the ginger in the filling even more, but not in an overpowering kind of way – it’s a more soft and smooth ginger flavor.
I crushed them lightly – you want some to be fine crumbs, but I also left a few bigger cookie chunks to add texture to the topping. A little almond flour, brown sugar, and butter are all that’s needed to finish the crumble off. In the oven, everything gets bubbly and caramelized and smelling like heaven – just the way I like it.
I made a small crumble. I know it isn’t very holiday friendly, but my roommate had left already when I made this and you KNOW how I am with crumbles…a whole big one could not be safely left alone with me. Thankfully, crumbles are easy to scale up and it can be doubled or quadrupled, depending on the size of the pan and how many folks you need to feed.
This Pear Cranberry Ginger Crisp is best served with ice cream, caramel sauce, and a whole lot of love! Enjoy :)
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Pear Cranberry Ginger Crisp
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 3 servings 1x
- Category: Dessert
- ¼ cup brown sugar
- 1 teaspoon cornstarch
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon nutmeg
- 2 tablespoons candied ginger (diced)
- 2 firm pears (peeled, cored, & sliced)
- 1 cup fresh cranberries
For the crumble
- ¼ cup almond flour
- ¼ cup light brown sugar
- 6 Walker’s Ginger Lemon Shortbread Cookies (crushed)
- ¼ cup butter (melted)
- Heat oven to 375°F. Lightly grease a 5” cast iron skillet or two small ramekins.
- In a bowl, whisk together brown sugar, cornstarch, cinnamon, ginger, and nutmeg. Add the pears and candied ginger and toss to coat completely. Put the pear mixture into the prepared pan(s).
- In a separate bowl, combine flour, brown sugar, crushed cookies, ground ginger, and melted butter. Spread evenly over pear filling.
- Bake for 35-40 minutes or until the pears are tender and the crumble is golden brown. Let cool slightly, serve warm with ice cream.
I used a small 5″ cast iron skillet, but you could double the recipe to fill an 8×8″ pan or quadruple the recipe to fill a 9×13″ pan if you’re feeding a crowd. Remember to adjust the baking time accordingly.
This post is sponsored by Walker’s Shortbread. As always, all opinions are my own. Thanks for supporting the brands that support Bakerita!
I love how you used cookies for the crumble topping. This looks so warm and comforting. Perfect for the dark and dreary weather today.
I can’t tell you enough how much I love pears and cranberries, and with ginger — even better! I’m kinda done with cookies too even though I haven’t really baked many this season, and this crisp would be such a great holiday dessert!!
This sounds just divine! The flavor combination of cranberries, pears, and those ginger lemon shortbread cookies looks amazing. And it is so cute in that skillet!
Wow, that looks like a great dessert! Love the pear and cranberry combo, that would be so good together. I love crisps too, but haven’t made one in ages. I need to do that soon!
This dessert sounds amazing! I love the crumble, especially when it’s warm right out of the oven – delicious! And that syrup shot – gorgeous!
Pears are just the best this time of the year! This crisp looks wonderful! Merry Christmas!!
I have to lay my little paws on a package of Walker’s GF! Major fail on my behalf, i know. Tis the time to celebrate pears, which are lovely when caramelized.
Rachel, wow just wow. This is the most attractive crisp I have ever seen. Love that golden crumble and love that its gluten free. Pinned!!!
Ahh thank you Jess!!! You’re too sweet :)
This crisp looks so wonderful, and I love that it’s made with shortbread! It doesn’t get much better than that! :)
Gah, just stop! This crisp looks absolutely insane and I can’t even stop drooling right now! I LOVE that there’s ginger in there and I’ll bet it pairs so well with the pears and cranberries. I need a big bowl of this with extra ice cream and caramel right now! ;)
Sending you BIG virtual bowl of crisp :) thanks Sarah!
This crip is totally stunning, Rachel! I love the pear, cranberry & ginger combo! Such a great idea to use shortbread in the crumble too!
This crisp looks awesome! Never had pear and cranberries together, but it looks and sounds delicious!
This pretty much is my perfect night. A warm dish of this with lots of caramel!