Fruit crisps are a great way to feature seasonal produce in a dessert that is easy to make and low in added sugars. This is a non-traditional spin on the more traditional apple crisp.

I love making crisps because they take minimal effort, and I can bake them while we’re eating dinner. Bonus: They make the house smell amazing!

In the summer, I use fresh berries, but good quality fresh berries are not an option in New England in Winter!  So, pears and cranberries it was!

I used Anjou pears, but you could use any variety. I think Asian pears would be amazing in this. The cranberries were bought fresh and then I froze them, because, unless I’m making sauce, I generally only use a handful.

For the topping, I started with melted butter. I like Kerrygold’s grass-fed butter, or Kate’s, which is a local (Maine) brand. I mixed in ginger, cinnamon, ground pecans (I gave them a buzz in my Nutribullet, which does an awesome job of grinding nuts), and some local NH maple syrup. I spread that on top.

Then I popped it in the oven and baked it for about 45 minutes, until the fruit was softened and the top was nice and golden.

My whole house smelled like Christmas, prompting the man to ask what deliciousness I was cooking.

Of course, fruit crisp is best served with ice cream. I used Ben & Jerry’s Dairy-free Cherry Garcia. You could also top with some fresh whipped cream or yogurt for a lower-sugar treat.

With a full serving of fruit, 7 grams of fiber, less than 25 grams of net carbs, and plenty of healthy monunsaturated fat, this makes for a much healthier holiday dessert option.

Enjoy!

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