Cranberry, Apple & Pear Crisp
Prep Time
Cook time
Total time
This warm and comforting Cranberry, Apple & Pear Crisp is the perfect THM E dessert - with easy ingredients! Swap out the THM Super Sweet Blend for your favorite low-glycemic sweetener (to taste) and you should be able to source all the ingredients locally!
Recipe type: Dessert
Cuisine: THM E, Low Fat, No Refined Sugar
Serves: 12-15
  • 4 cups peeled, cored, and chopped Granny Smith apples
  • 4 cups peeled, cored, and chopped D’Anjou pears
  • 1 ½ cups cranberries
  • -
  • 1 cup water
  • 2 tablespoons THM Super Sweet Blend (or more, to taste)
  • 2 teaspoons cinnamon
  • 2 teaspoons molasses
  • 2 teaspoons vanilla extract
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ teaspoon xanthan gum
  • -
  • 1 ½ cups old-fashioned oats (use gluten-free if necessary)
  • ½ cup oat flour (use gluten-free if necessary)
  • 2 teaspoons THM Super Sweet Blend
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • -
  • 3 tablespoons salted butter (melted)
  1. Layer the apples, pears, and cranberries in a greased 9” x 13” baking pan.
  2. Whisk the second section of ingredients together, adding the xanthan gum a little at a time while whisking so it doesn’t clump.
  3. Pour the sauce over the fruit in the pan and use a spatula to toss the fruit and sauce together and spread out the mixture evenly.
  4. Whisk the dry ingredients for the topping together, then add the melted butter and mix well to distribute the butter evenly. Spread the topping mixture evenly over the fruit in the pan.
  5. Cover with foil and bake at 350* for 30 minutes, then remove the foil and bake for another 30 minutes uncovered. Let the crisp cool for a few minutes before serving.
  6. Enjoy with some low-fat, sugar-free ice cream such as my Low Fat Soft Serve recipe, or top with a dab of fat-free Reddi-wip. Stevia-sweetened low-fat vanilla Greek yogurt, some unsweetened almond or cashew milk, or even sugar-free “maple” syrup would be good toppings as well.
-I actually left my apples unpeeled and didn’t mind the peelings too much, but for best results, peel.
-Feel free to substitute other varieties of apples and pears as long as they’re good for baking.
-I buy and freeze cranberries over Thanksgiving when they’re available in grocery stores.
-The recipe is fairly tart as written from the Granny Smith apples and cranberries, so feel free to add more sweetener. I err on the lower side with sweetener because I prefer things less sweet rather than having an aftertaste, but everyone’s taste buds are different!
-Molasses is approved on the THM plan in small amounts (up to ¼ teaspoon per serving) for flavor.
-Oat flour is just flour made by grinding up old-fashioned or quick oats in a blender or coffee/spice grinder.
-This is a THM E recipe, but I used less than a teaspoon of added fat (butter) per serving to stay within THM E guidelines. For a dairy-free version you could try using Nutiva butter-flavored coconut oil. If you don’t mind a crossover (combination of carbs and fats), feel free to use more butter to create a richer topping layer (but it’s great like this).
-Nutrition calculated for 12 large servings (nutrition and allergy info for crisp only, not including toppings such as ice cream, etc.).
-Gluten free (use GF ingredients)
-Egg free
-Dairy free (use a DF butter-flavored coconut oil like Nutiva butter-flavored coconut oil in place of the butter)
-Nut free
Calories: 154 Fat: 4 grams Carbohydrates: 22.33 grams net carbs (minus fiber and sugar alcohols) Protein: 3 grams
Recipe by Briana Thomas at