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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.

Pear Cranberry Ginger Crisp

  • Author: Rachel Conners
  • 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)


  1. Heat oven to 375°F. Lightly grease a 5” cast iron skillet or two small ramekins.
  2. 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).
  3. In a separate bowl, combine flour, brown sugar, crushed cookies, ground ginger, and melted butter. Spread evenly over pear filling.
  4. 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.