Ingredients
- ¼ cup brown sugar
- 1 teaspoon cornstarch
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon nutmeg
- 2 tablespoons candied ginger, diced
- 2 firm pears, peeled, cored, & sliced
- 1 cup fresh cranberries
- ¼ cup almond flour
- ¼ cup light brown sugar
- 6 Walker’s Ginger Lemon Shortbread Cookies, crushed
- ¼ cup butter, melted
Recipe Description
This Pear Cranberry Ginger Crisp is a mix of sweet, tart, and little spicy with a buttery shortbread cookie crumble! This festive holiday dessert is gluten-free and doubles (or triples!) easily. This recipe is very simple and combines some of my favorite winter dessert flavors – best served with ice cream!
Click here to view Full Recipe Directions
