Gluten-Free Winter Fruit Crisp with Gingerbread Crumble | The Recipe ReDux

Get cozy with this pear and apple crisp with gingerbread topping – perfect for the holidays or cold weather meals.

Do you remember your first cookbook? Or perhaps the cookbook you turn to again and again as a trusted resource? The Fanny Farmer Cookbook (<— affiliate link) has been that resource ever since my mom gifted a copy to me in my early 20s.

So when I saw this month’s Recipe ReDux theme, I figured I’d break out my trusted Fanny Farmer:

Grab a Book and Cook

We’re playing a little party game at the end of 2017: Grab your nearest cookbook and ReDux the recipe on page 201, 17, 217 – or any combination of the number ‘2017.’ 

Page 217 had recipes for Liver Sauteed in Butter and Liver Venetian Style. —>Hard pass.

Page 712 featured a basic fruit crisp. —>Much better.

All summer long, fruit crisp is my go-to dessert because I always have a variety of fresh fruit around and it’s a recipe I can whip up easily with ingredients in my cabinet. But it’s rarely something I make in the colder months.

Until now.

I’m a gingerbread freak and to get my gingerbread fix regularly (without overloading on calories), I often add a drizzle of molasses and a few shakes of ground ginger and cinnamon to lattes, smoothies or oatmeal this time of year.

So, with some apples and pears on hand and gingerbread flavors on my mind, I came up with this recipe including a molasses whipped cream.

Let’s just say I may be putting a drizzle of molasses in every batch of whipped cream I make moving forward – it’s that good.

Gluten-Free Winter Fruit Crisp with Gingerbread Crumble | The Recipe ReDux

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• Author: Deanna Segrave-Daly

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Description

Get cozy with this gluten-free pear and apple crisp with gingerbread topping – perfect for the holidays or cold weather meals.

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Ingredients

Scale 1x2x3x

For the fruit:

• 5 cups diced apples and pears (about 4 large or 5 small pieces of fruit)
• 2 tablespoons molasses
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground ginger
• 2/3 cup water
• 1 tablespoon cornstarch

For the crumble:

• 1 cup gluten-free oats
• 1/4 cup finely crushed almonds or almond flour
• 2 tablespoons ground golden flaxseed
• 2 tablespoons molasses
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 3 tablespoons unsalted butter

For whipped cream:

• 1 cup heavy cream
• 1 tablespoon molasses

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Instructions

1. Pre-heat oven to 375 degrees Fahrenheit.
2. In a medium bowl, mix together apples, pears, 2 tablespoons molasses and 1/4 teaspoon ginger.
3. In a small bowl, whisk together water and cornstarch. Pour into fruit mixture and mix well.
4. Place fruit mixture into an 8×8-inch baking dish and set aside.
5. In the same bowl, mix together oats, crushed almonds, golden flaxseed, 2 tablespoons molasses, 1/4 teaspoon ginger, cinnamon and salt. Cut butter into small pieces and mix into oat mixture until it resembles a crumble.
6. Sprinkle crumble on top of fruit and bake for 25-28 minutes until fruit is bubbling and topping is crisp.
7. Remove from oven.
8. Using a stand mixer or a hand mixer, whip the heavy cream until soft peaks just start to form. Slowly drizzle the molasses into the cream and whip until stiff peaks form.
9. Serve warm with a dollop of molasses whipped cream and an additional drizzle of molasses, if you wish.

And here’s a Facebook Live video showcase the 3 ways you can make any fruit crisp recipe better-for-you.