Good morning! I hope everyone is having a lovely week. Mine just got way better….. my blog is finally working correctly and my fingers are crossed that it stays that way. I cannot tell you how frustrating it was to have the blog be up and then the next minute down, with no answers in sight. It was also very time-consuming spending so much time on the phone with the my host server trying to figure out the problem. They suggested deleting some plugins and it wasn’t until we deleted Tweetily that everything started working. If you have that plugin beware! In much more exciting {and tasty} news—–> enter the delightful delectable Cranberry Pear Crumble.

Healthified Gluten-Free Cranberry Pear Crumble | Hungry Healthy Girl

This Cranberry Pear Crumble would make a perfect compliment to your Thanksgiving feast or really any feast. The tart cranberries combined with the slightly sweet pears and the cinnamon oat crumble is beyond scrumptious. Brad and I couldn’t keep our forks out of the pie dish! Not only is it really tasty, but it’s also so pretty. Don’t you think cranberries make everything look more festive?

Healthified Gluten-Free Cranberry Pear Crumble | Hungry Healthy Girl

And you better believe I put a healthy spin on this classic treat. I followed my Peach Blueberry Crisp recipe pretty closely, but adapted it to incorporate splendid seasonal flavors. This recipe contains no butter and very little sugar, most of the sweetness coming from honey. The oat crumble has a lovely almond flavor from almond meal/flour and can easily be made gluten-free by using gluten-free oats.

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Healthier Cranberry Pear Crumble

Seasonal flavors come together beautifully, in this delightfully tart and sweet crumble.


For the Filling:

  • 2 pears, cored and diced (I didn't feel the need to peel mine.)
  • 8 oz. bag fresh or frozen cranberries, a little over two cups
  • 2 teaspoons cornstarch
  • 1/4 cup pure local honey, maple syrup to make vegan
  • 1/4 cup lemon juice
  • 1 teaspoon cinnamon

For the Crumble:

  • 1 cup rolled oats, gluten-free, if preferred
  • 1/2 cup almond meal/flour, almonds ground into flour
  • 1/4 cup coconut or brown sugar
  • 1 teaspoon cinnamon
  • 1/4 cup coconut oil, melted (other oils or butter will work)


  • Preheat oven to 375 degrees F and spray a 9-inch pie plate with a natural cooking spray.
  • Combine all filling ingredients in a medium bowl.
  • Combine all crumble ingredients in a medium bowl.
  • Pour filling ingredients into pie plate and sprinkle the oat mixture over the top.
  • Bake for 35-40 minutes. Allow crumble to cool slightly before spooning out.
  • Serve warm and with vanilla ice cream, Greek yogurt, cool whip or coconut cream, if desired.

Did you make this recipe?

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Speaking of healthy spins…. while I was running on the treadmill last night, I happened to catch a story on the news about nuts. For all my fellow nut lovers, it was really good news. Regular nut eaters were less likely to die of cancer or heart disease — in fact, they were less likely to die of any cause — during a 30-year Harvard study. Researchers tracked 119,000 men and women and found that those who ate nuts roughly every day were 20 percent less likely to die during the study period than those who never ate nuts. The benefits were seen from peanuts as well as from pistachios, almonds, walnuts and other tree nuts. The researchers did not look at how the nuts were prepared — oiled or salted, raw or roasted. A bonus: Nut eaters stayed slimmer. Makes me want to go eat a spoonful of nut butter right now!

Something to think about….

Are you a fan of cranberries? How about pears?

What is your favorite fruit in crumbles and crisps? I don’t discriminate; pears, apples, blueberries, cherries….. they’re all welcome in my house.

What do you think about the nut study? Pretty great news for us nut butter lovers, huh?

Yay! Tomorrow’s Friday!