Pear & Cranberry Crumble with olive oil and maple syrup
Updated: Jun 19
Holidays are the perfect excuse to bake and bake lots. And for me nothing is better than a quick dessert that you can make from simple ingredients that you most likely already have. This fruit crumble is seasonal using fresh pears and fresh cranberries. Along with pantry ingredients for the crumb topping which is my absolute favorite part. I love using olive oil in baking especially when i am working with fruits it adds an unexpected citrusy note that's so pleasant. And the maple syrup adds lots of flavor while not overly sweet allowing the natural sweetness from the fruits to shine through.
**Note: When choosing pears for baking, make sure you use firm ones but nor rock hard. Anjou or Bartlett pears make for a great option as they don't fall apart and become mush when baked.
4 firm pears diced into chunks
1 cup fresh cranberries
2 tbls 100% maple syrup (sweeten to your preference)
1/2 teaspoon cinnamon powder
Juice of the orange that we zested
3 tbls sliced almonds
For the crust:
1 1/2 cups oats
1/2 cup almond flour
1 cup AP flour
1/3 cup 100% maple syrup (adjust to your liking)
Zest of one orange
1 tsp pure vanilla extract
½ tsp. cinnamon powder
Pinch of salt
Half a cup extra version olive oil
Preheat the oven to 350
Toss the pears, cranberries, with the maple syrup and cinnamon and the juice of the orange. Spread the mixture in a baking dish.
In a separate bowl mix , almond flour, flour, cinnamon, orange zest, maple syrup and Extra Virgin Olive Oil. Mix with a spoon to combine and resemble a crumble. Spoon the crumble mixture evenly over the pears and cranberries.
Sprinkle the sliced almonds on top for an added crunch
Bake the apple crisp for about 35 – 45 minutes, or until topping is golden and crisp and the pears are soft and cranberries burst open.
Let cool slightly and serve with your favorite vanilla or cinnamon ice cream, yogurt for breakfast or whipped cream.