Serves 8


6 large apples, mixed varieties, peeled, cored and cut into chunks
3 pears, mixed varieties, peeled, cored and cut into chunks
½ cup dried cranberries
¼ cup brown sugar (or to taste)
2 teaspoons cinnamon, divided
1 cup oats, gluten-free so not contaminated in processing
1 cup Bob’s Red Mill Gluten-free all purpose flour
¼ cup chopped walnuts (optional)
½ cup maple syrup
1 stick unsalted, grass-fed butter, softened


Preheat oven to 375 degrees.

Prepare a deep dish pie plate by greasing with a bit of butter.

For fruit –

In a large bowl, mix apples, pears and cranberries with brown sugar and 1 teaspoon cinnamon.  Place in the prepared pie plate. Set aside.

For topping –

In a large bowl, mix oats, flour, walnuts, if using, remaining cinnamon, and maple syrup. Cut in butter and mix with a fork or fingers until mixture is crumbly. Carefully spoon onto fruit mixture and place pie plate on a large cookie sheet to catch drippings as crisp bakes and fruit softens.

Bake for 30 minutes, check crisp and if topping is turning too golden, cover loosely with foil. Bake another 15 minutes, or until fruit is soft and juices are bubbling.

Serve warm with vanilla ice cream or yogurt

*If you don’t wish to make this gluten-free, use any all purpose flour and oats.