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.

Healthified Gluten-Free Cranberry Pear Crumble | Hungry Healthy Girl

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Healthier Cranberry Pear Crumble

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


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.


I love to serve this with a dollop of ice cream or whipped cream. It even works for breakfast in a yogurt parfait.
Serving: 1serving, Calories: 226kcal, Carbohydrates: 33g, Protein: 3g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 12mg, Potassium: 126mg, Fiber: 4g, Sugar: 18g, Vitamin A: 30IU, Vitamin C: 9mg, Calcium: 32mg, Iron: 1mg

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