- 4 pears, cored and diced
- 1/2 cup dried cranberries
- 2 tbsp. lemon juice
- 1 tsp. ginger juice (grated ginger squeezed)
- 2 tbsp. whole grain pastry flour
- ½ tsp. ground cinnamon
- ¼ tsp. ground dried cloves
- 1/8 tsp. sea salt
- 3/4 cup whole grain pastry flour
- 1/3 cup maple sugar (or other sugar)
- ½ tsp. baking powder
- ¼ tsp. sea salt
- 6 tbsp. butter
Preheat oven to 375°. Put diced pears and dried cranberries into a mixing bowl. Whisk lemon juice, ginger juice, cinnamon, cloves, and pastry flour. Pour liquid onto fruit and toss. Pour filling into a 9×9 casserole dish or baking pan. In a separate bowl combine whole grain pastry flour, maple sugar, baking powder and sea salt. Dice butter and work into the flour until you have a crumbly mixture. Sprinkle crumbles on top of fruit. Bake 45 minutes.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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