Cranberry Pear Crisp with Almond Oat Topping

A recipe by Ania Catalano

This homey dessert is perfect in the fall when pears are at their best! A real crowd-pleaser, this crisp is perfect for parties or large gatheringsm making it an easy dessert that everyone will love.

Serves 10 – 12

Almond Oat Topping:
3 cups rolled oats (not quick cooking)
½ cup barley flour
½ cup sliced almonds
½ cup unsalted butter or non-hydrogenated butter substitute, cut into small pieces
½ cup light agave nectar
1 tablespoon vanilla extract
2 teaspoons cinnamon
Pinch of nutmeg
Pinch of sea salt

Filling:
5 large, ripe Bartlett pears, sliced, unpeeled
1 bag fresh or frozen cranberries, carefully rinsed
Juice of 1 lemon
3 tablespoons arrowroot powder
¼ cup light agave nectar
1 teaspoon cinnamon
Pinch of nutmeg
½ cup cold water

Preheat the oven to 325 degrees. To make the filling, in a large bowl toss together the pears, cranberries lemon juice, arrowroot powder, agave nectar, cinnamon and nutmeg. Spoon the filling into a 9 by 13-inch baking dish. Pour the water over the filling to provide extra moisture.

To make the topping, in a separate bowl mix together the topping ingredients with your fingertips, until crumbly. Spoon the topping over the filling and bake for 30 – 40 minutes, until topping is golden and the filling is bubbling.

Serve warm with vanilla ice cream.