This gluten free Apple Pear Crisp is made with gluten free flour, almond flour, and honey instead of granulated sugar. It’s lightly sweet and crisp with a tender apple and pear mixture in the middle of a gluten free crumble. This recipe is delicious and when my friends tasted it, they all wanted the recipe.
Gluten Free Apple and Pear CrispSara
This apple and pear crisp, which is gluten free, strikes all the right notes. Fruit that has been softened and caramelized is covered with a crisp, wonderfully sweet topping.
PREP TIME15 mins
COOK TIME40 mins
TOTAL TIME55 mins
- ▢4-5 GrannySmith Apples peeled & thinly sliced
- ▢3 Pears peeled & thinly sliced
- ▢1/2 cup Granulated Sugar
- ▢2 Tbls Tapioca Starch
- ▢1 Tbls Lemon juice
- ▢1 tsp Vanilla Extract
- ▢1 tsp Cinnamon
- ▢3/4 cup Gluten Free Flour Bobs Red Mill
- ▢3/4 cup Gluten Free Oats Bobs Red Mill
- ▢1/4 cup Coconut Sugar or brown sugar
- ▢1 tsp Cinnamon
- ▢1/4 tsp Salt
- ▢1/4 tsp Nutmeg
- ▢1/2 cup Butter or vegan butter for dairy free
- Grease a 9 x 13 baking dish and preheat the oven to 350°F.
- In a large bowl, combine the fruit that has been thinly sliced with the remaining filling ingredients. Pour the mixture into a greased 9-by-13-inch baking dish.
- In a bowl, combine all the ingredients with the exception of the butter. After that, incorporate the butter by stirring the mixture with your hands. The mixture ought to resemble crumbled sand. Place the baking dish in the oven after topping the fruit. For 40 to 50 minutes, bake. Fruit will be bubbling behind the golden-brown, crisp topping. Allow to cool before serving.
for up to a week if covered and kept in the refrigerator.
Calories: 262kcalCarbohydrates: 44gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 24mgSodium: 149mgPotassium: 169mgFiber: 5gSugar: 26gVitamin A: 338IUVitamin C: 6mgCalcium: 25mgIron: 1mg
Gluten-Free Apple and Pear Crisp
The best way to enjoy this apple and pear crisp with a hint of cinnamon is warm, topped with a scoop of your preferred allergen-safe ice cream.
Makes: 8 servings
Free of: gluten and all top allergens
Apple and Pear Filling
- 4 apples, approximately 2 lbs (see Recipe Tips)
- 3 Bosc pears, about 1 1/2 lbs
- 1 tbsp lemon juice
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 tbsp cornstarch (see Recipe Notes)
- 1/2 tsp salt
- 3 tbsp pure maple syrup
- 1/2 cup allergy-friendly GF flour blend (or wheat flour if not gluten-free)
- 1/2 cup light brown sugar, lightly packed
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup gluten-free regular oats
- 6 tbsp cold dairy-free, soy-free margarine, such as Earth Balance, cut in cubes
I like to combine Granny Smith apples with one of the following varieties for this crisp: honey crisp, pink lady, or gala.
Use 2 tablespoons of arrowroot powder in place of cornstarch if you have dietary restrictions about corn.
- Heat the oven to 350 degrees for the filling. Apples should be peeled, cored, and sliced in 1/4-inch thick lengths. Next, cut slices crosswise in half. About 6 cups of apple slices will be consumed.
- Pears should be peeled, cored, and cut into 1/4-inch slices. Next, cut slices crosswise in half. There should be about 4 cups of sliced pears. Lemon juice, cinnamon, nutmeg, cornstarch, salt, and maple syrup should all be added to the fruit in a big bowl. Toss gently to evenly distribute spices on fruit.
- Fill a 2-quart (1 1/8-inch) baking dish with the mixture. Place aside.
- In a medium bowl, combine the topping ingredients: flour, sugar, cinnamon, salt, and oats. Mix thoroughly.
- Margarine should be chopped into pea-sized bits in the topping using your hands or a pastry blender.
- Sprinkle topping over fruit evenly.
- Bake the fruit until it is soft, the filling bubbles around the edges, and the topping is golden brown, about 50 to 55 minutes.
- After taking the crisp out of the oven, give it a 10- to 15-minute rest. Serve with dairy-free vanilla ice cream or an allergy-friendly substitute.
Apple Pear Crisp (Gluten Free, Paleo + Vegan)
- prep time: 20 MINUTES
- cook time: 40 MINUTES
- total time: 60 MINUTES
- yield: 10 SERVINGS 1X
- category: DESSERT
- 4 medium apples (peeled, cored and sliced into 1/4” slices (I used 2 Granny Smith and 2 Honeycrisp))
- 2 Bartlett pears (peeled, cored and sliced into 1/4” slices)
- 2 Bosc pears (peeled, cored and sliced into 1/4” slices)
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger
- 1 teaspoon vanilla extract
- ½ teaspoon vanilla bean powder or vanilla bean paste
- 2 tablespoons coconut sugar
- 2 tablespoons (14g) tapioca flour
For the crumble topping
- 1 cup (96g) blanched almond flour
- 2 tablespoons coconut flour
- ¼ cup coconut sugar
- 6 tablespoons coconut oil (solid)
- ½ cup sliced almonds
- ½ cup walnuts (chopped)
- 350°F for the oven’s temperature.
- Combine the apples, pears, coconut sugar, tapioca flour, ginger, vanilla extract, vanilla powder, or paste in a medium bowl. Coat the fruit evenly with the mixture by stirring. While assembling the crisp topping, spread the entire fruit filling into an 8″ (or comparable sized) pan.
- Combine the almond flour, coconut flour, and coconut sugar in a another basin. Add the coconut oil and mix it into the flour using a pastry cutter, two forks, or your hands until the mixture resembles coarse meal and no dry flour is visible. Add the walnuts and almonds.
- Bake the fruit for 35 to 40 minutes, or until the crumble topping is evenly browned and bubbling. To prevent burning, tent the skillet with aluminum foil halfway through if the topping is browning too quickly.
- Before serving warm, allow it cool somewhat. For up to three days, keep leftovers in the refrigerator.