Gluten-free Bourbon Pear Cranberry Crisp

Let me just come out and say it: I love grocery shopping.  Any type of shopping, really.

I love walking through the aisles and checking out the new products.  (Nerdy, right?)  I didn't have the chance to do this until about seven or eight years ago.  When I was a teacher, I had the summers off.  It was the first time I didn't work in the summer for YEARS.  I was so excited that I spent probably 2 hours in the grocery store, reading all of the signage and checking out products.

I don't know - there's just something relaxing about taking your time and walking through a store. I love that feeling.  I love picking up different ingredients and experimenting with them.

A few weeks ago, when I was at the grocery store, I meant to pick up some organic apples.  For some reason, the organic pears were a dollar cheaper than the apples, which is pretty rare.  Pears are not my favorite fruit, especially when they are not completely ripe.  I hate that gritty texture - it feels like when the dentist puts that polish on your teeth and it crunches weirdly - know what I'm saying?!

These pears were soft and had a really great texture.  The only two things I do with pears are juicing and baking.  I decided to make this pear crisp with some frozen cranberries that I had on hand.  You will love it!

Ingredients:
Lightly adapted from Cookie + Kate

Filling:
4 large pears, peeled and sliced into small bite-sized pieces
1 c. fresh or frozen cranberries
3 T. vanilla-infused bourbon (learn more about infusing your own liquor!)
⅓ c. pure maple syrup
2 T. arrowroot starch or tapioca flour
1 T. lemon juice
½ tsp. ground ginger
¼ tsp. cinnamon

Crisp:
1 c. oats
½ c. almond flour
½ c. walnuts, chopped
⅓ c. coconut sugar
pinch sea salt
4 T. organic non-hydrogenated shortening, like Spectrum

Directions: 
Preheat the oven to 350°. Grease a 8x8 oven-safe pan with coconut oil or organic shortening.

In a medium bowl, combine the pears, cranberries, syrup, arrowroot or tapioca flour, lemon juice, bourbon, ginger and cinnamon.  When it's well combined, pour it into the greased pan.

In the same bowl (if you want), combine the crust ingredients.  Mush them with your fingers or with a pastry blender.  Sprinkle the crumble on top of the fruit.

Bake this crisp for about an hour.  Allow it to cool for at least 10 minutes before serving.  Cookie + Kate recommends ice cream with it, as do I.

Enjoy this practically guilt-free crisp after your holiday indulgences ;-)

Cheers!
-Aileen