This orange ginger pear and quince crisp will make your whole house smell like the perfect fall candle while it’s baking. It’s a simple seasonal treat everyone will love and perfect with a scoop of vanilla ice cream on top!
Prep Time 20 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 8-10 servings
Ingredients
For the topping:
1cupoats
½cupall purpose flourwhole wheat white flour or gluten free flour also work
¼cupchopped walnuts
¼cupchopped pecans
¼cupcoconut sugaror brown sugar
½teaspoonginger
1tablespoonchopped candied ginger
5tablespoonsmelted butteror coconut oil
½teaspoonorange extract
For the filling:
2cupschopped pearspeeled and cored
1 ½cupschopped quincepeeled and cored
¼cupgolden raisins
¼cupdried cranberries
zest of 1 small orange
juice of 1 small orange
2tablespoonscoconut sugaror brown sugar
2tablespoonsall purpose flourwhole wheat white flour or gluten free flour also work
1teaspooncinnamon
Instructions
Preheat oven to 350°F.
Add all the topping ingredients in a large bowl. Mix together until well combined and set in the refrigerator until needed. You can make the topping in advance if you’d like.
Combine the filling ingredients in another large bowl. Toss to thoroughly combine.
Transfer the fruit filling to a 9x13 or similar sized baking dish.
Sprinkle the oat topping on top, covering the fruit evenly.
Bake for 45 minutes until top starts to turn golden brown.
Remove from oven, let sit for at least 10 minutes before serving.