Pears and cranberries covered in an almond flour crust make for a Paleo crumble fit for the holidays!

This tangy pear cranberry crumble looks elegant and comes together easily. Made with a topping of almond flour, coconut flour and tapioca starch, it’s also 100% vegan and naturally gluten-free.

Start off by combining fresh and dried cranberries with water in a large skillet, then simmer over low heat until the cranberries are soft. Remove from the heat and add in cubed pears, maple syrup, and ground cinnamon, mixing well until the ingredients are evenly distributed.

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To make the topping, combine the flours in a large mixing bowl and use a pastry cutter (a fork works, too) to cut in solid coconut oil until small crumbles appear. Spread the topping over the fruit mixture in a baking pan and bake until the fruit is bubbly and the top is golden brown. Serve warm and enjoy!

Tips:

• Feel free to use any type of firm pears in this recipe, or even swap in Granny Smith apples in the same quantities, if you prefer.
• You can also bake the crumble in ramekins to create individual servings!

Felicia Lim

Almond Flour Pear Cranberry Crumble

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Total time:1 hr
10 mins

Cook Time: 1 hr 1 hour

Prep Time: 10 mins 10 minutes

Serves:8

Almond Flour Pear Cranberry Crumble

Recipe by: Felicia Lim

Pears and cranberries covered in an almond flour crust make for a Paleo crumble fit for the holidays.

Tools

• 9” x 13” rimmed baking sheet
• Large skillet
• Large mixing bowl

Ingredients

• ¾ lb fresh cranberries
• 1 cup dried cranberries
• ½ cup water
• 4 Bosc pears, peeled and cut into ½-inch cubes
• 1 cup maple syrup
• ½ t cinnamon
• 1 ¼ cup almond flour
• ½ cup tapioca starch
• ¼ cup coconut flour
• ¾ cup solid coconut oil

Instructions

• Preheat oven to 375°F and grease the baking dish with coconut oil.
• Combine the fresh cranberries, dried cranberries, and water in a large skillet over medium-low heat. Let the ingredients simmer for 20 minutes until the fresh cranberries are soft.
• Remove the skillet from the heat and add the cubed pears, maple syrup, and cinnamon. Mix well.
• Transfer the pear-cranberry mixture to the prepared baking dish, spreading it out evenly.
• In a large mixing bowl, combine the almond flour, tapioca starch, and coconut flour. Add the solid coconut oil and cut it into pieces with a pastry cutter (or fork), mixing it well with the flours.
• Sprinkle the flour topping over the fruit mixture and bake for 40 minutes, until the fruit is bubbly and the top is golden. Serve warm.

Looking for Paleo ingredients? Here are a few we’d recommend:
Almond flour (Bob’s Red Mill)
Coconut flour (Nutiva)
Cold pressed coconut oil (Viva Naturals)

(You’ll Also Love: This Cranberry Orange Bread Is Deliciously Grain-Free)