I'm sitting by the fire with the puppy at my feet, the smell of sweet things baking is wafting through the living room, my brothers are home from college, tomorrow is Thanksgiving, and I'm pretty content.
The wild rage of work and homework has subsided for the time being. Today I took a deep breath and settled into a solid four hours of baking in the kitchen. Finally. This is where I dream of being as I sit hours and hours in a fluorescent-lit room getting lectured about genomes and logarithms.
This pear orange cranberry crumble--or as I like to call it: cran-pear-y orange crumble--is one of those recipes I dreamt up in thick of schoolwork. And now I get to share this holiday delight with you!
You just make the dough, use part for the crust and part for the crumble. Mix up your filling and let it all bake.
This recipe is gluten free, dairy free, paleo, and sugar free. Whaaaat. My fellow gluten-free eaters, your holiday sweets do not have to be dry and weird-tasting!
I've just been so obsessed with pears recently. They offer such a perfectly delightful sweet to the tart cranberries. Add in some ginger and cloves for a touch of holiday spice, and this crumble is just perfection.
Pear Orange Cranberry Crumble
Yield: 8x10 pan ~ about 8 bars
- 1 1/4 cups blanched almond flour
- 1 1/4 cups brown rice flour plus 3 tablespoons
- 2 T coconut flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/4 cup coconut oil or butter, melted
- 3 T maple syrup
- 2 eggs
- 2 tsp orange rind
- 2 cups sliced pear
- 1 cup fresh cranberries
- 1/2 cup maple syrup
- 1/2 tsp xanthan gum
- 1/2 tsp ginger
- 1/4 tsp cloves
Line an 8x10 baking dish with parchment paper and grease either with butter or olive oil. Preheat oven to 350 degrees.
In a medium-sized bowl, combine all the dough ingredients minus the extra 3 T rice flour. Press 2/3 of the dough into prepared pan and bake at 350 for 8 minutes.
While the crust bakes, prepare the filling. Place pear slices and cranberries in a bowl and mix in the maple syrup, xanthan gum, and spices.
Add the 3 T rice flour to the remaining 1/3 dough.
Once the crust is finished baking, spread the fruit mixture on and then crumble the remaining dough on top. Bake for another 35 minutes until the top is golden.