3medium baking applessuch as McIntosh or Cortland, peeled, cored, and sliced
2medium Bosc pearspeeled, cored, and sliced
1cupfresh or frozen cranberries
1/3cupcoconut sugaruse ½ cup for sweeter crisp
2tablespoonsfresh lemon juice
For the topping:
1cupgluten-free rolled oats
½cupraw walnutsfinely chopped
Pinchof sea salt
1/3 cup plus 1 tablespooncoconut oil or unsalted butterroom temperature
Preheat the oven to 350ºF.
Prepare the fruit: In a large bowl, combine the apples, pears, cranberries, coconut sugar, arrowroot, lemon juice, maple syrup, cinnamon, and ginger. Toss thoroughly to combine. Set aside.
Prepare the topping: Combine the oats, walnuts, coconut sugar, arrowroot, and salt in a medium bowl. Add the coconut oil or butter. Use your fingers to work the oil/butter into the oat mixture until you have a moist but crumbly topping.
Give the fruit mixture another toss then transfer to a 9-inch pie dish or 8x8-inch baking dish. (Make sure to include all those beautiful juices!) Crumble the topping over the fruit. Press gently to adhere.
Place the dish on a rimmed baking sheet and transfer to the oven. Bake for 45-55 minutes until deeply golden brown and bubbly. Cool for at least 1 hour before serving.