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This Spiced Pear and Cranberry Crisp Banishes Winter Blues

Come in from the cold and cozy up with this sweet treat

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Snow days and dreary weather mean it’s the season to break out some warming wintertime dishes. This spiced pear and cranberry crisp is the kind of sweet treat that’s perfect for melting the frost off when you come back inside. And this seasonal treat does double duty; in addition to tasting great, it offers up a number of good-for-you perks.

Inside you’ll find slices of Bartlett pears and whole cranberries. Both of these fruits pack an impressive amount of Vitamin C, a nutrient that’s fantastic for your immune system. One Bartlett pear offers 12 percent of your daily recommended total for Vitamin C, while a cup of whole cranberries offers double that amount. Vitamin C is key during the coldest months of the year, as it can give your immune system the extra boost it needs to fight off sniffles, coughs and other cold symptoms.

Plus, both pears and cranberries contain plenty of antioxidants. With all of the health-boosting benefits of antioxidants from better heart health to a potential lower risk for certain ailments and illnesses, what more could you want in a dessert?

More Related Recipes to Try Next:
Cranberry Muffins
Warm Pear-Pistachio Cobbler
Vegan Pumpkin Cheesecake

Spiced Pear and Cranberry Crisp



  • 5 medium Bartlett pears, peeled, cored, and chopped
  • 2 cups fresh or frozen cranberries
  • 6 tbsp tapioca starch/flour, divided
  • 6 tbsp pure maple syrup, divided
  • 2 tbsp fresh orange juice
  • 2 tsp finely grated orange zest
  • 1½ tsp ground cinnamon, divided
  • 1 cup unsweetened coconut flakes
  • 2 tbsp coconut flour
  • ¼ tsp sea salt
  • 2 tbsp coconut oil


  1. Preheat the oven to 350ºF.
  2. In a medium bowl, combine the pears, cranberries, 4 tablespoons tapioca starch, 4 tablespoons maple syrup, orange juice, orange zest, and 1 teaspoon cinnamon. Mix well and set aside.
  3. In a separate medium bowl, combine the coconut flakes, coconut flour, salt, remaining 2 tablespoons tapioca flour, and remaining 1/2 teaspoon cinnamon. Mix well to combine. Add the coconut oil and remaining 2 tablespoons maple syrup. Mix with your fingers to form a crumbly topping.
  4. Pour the fruit into an 8-by-8-inch baking dish. Crumble the topping over the fruit. Bake uncovered for 25 minutes. Cover loosely with aluminum foil and bake for an additional 15-20 minutes or until the crisp is bubbling and the fruit is tender. Uncover and cool at least 1 hour before serving.

Recipe courtesy of Paleo Magazine