I’m sure you all have tried an apple crisp at some point, but have you ever tried a pear crisp?
I have never tried a pear crisp in fact I would probably never have thought of making such an incredible easy dish if it wasn’t for a large oversized bag of organic pears from Costco which needed to be used up and fast.
I have made gluten and dairy free apple crisp many times in the past, but I figured if pears and apples are often times added with cinnamon to whole oats, why not try it. For a fleeting moment I thought of combining both pears and apples together to make it a fruitier crisp but wanted to see how this one would turn out using only pears.
So out of the 9 pears that were still in the bag 3 had to be thrown out because they were overripe and were quite bruised. So I washed and cut about ⅓” inch slices and laid them in an ungreased baking dish. When I was cutting the pears I was able to get fairly close to the core because they were very ripe.
Once I finished slicing my last pear, I sprinkled cinnamon evenly over the pears in the dish and mixed them around to coat both sides.
In a small bowl, I added gluten free oats from Seven Sundays, which also include dried apples, dried wild blueberries, pumpkin seed, chia seed, and coconut flakes all adding a little bit of extra texture to the oats. I added 100% organic maple syrup, roughly chopped pecans, organic gluten free flour (all purpose or almond flour), and olive oil (coconut oil).
I evenly topped my pears with the crisp mixture and then lightly sprinkled more cinnamon over the top. I placed it in the oven between 35-40 minutes checking sporadically to see if the fruit was starting to bubble and brown up.
On a side note, looking back after making this recipe you are going to want to make sure the pears you are using are fairly ripe if you want to keep the skins on of which I did. Once the pears were baking I could hardly differentiate between what was cinnamon and what were pear skins. If you are using pears that are not as ripe, you may want to peel the skins. One thing to keep in mind is that pear skin and apples skin are quite different and even if you do not peel the skins I still think the pear crisp would turn out just delicious.
Friends that was it…super easy, healthy, and a guilt free dessert you can start sharing this fall!!
XOXO
Megan
Ingredients:
- 6 large ripe pears
- 1 teaspoon cinnamon
Topping
- 1 cup unsalted pecan halves
- 2 cups of gluten free oats (I used Seven Sundays)
- 1 cup Gluten free all purpose flour or Almond flour
- ¼-½ cup regular Olive Oil
- ½ cup Pure Organic Maple Syrup
- ¾ -1 teaspoon Himalayan Sea Salt
Directions:
- Preheat oven to 350 degrees
- Rinse pears
- Slice pears into ¼ inch to ⅓ inch thick slices (I left the peel on my pears because they were quite ripe)
- Places pears in an ungreased baking dish and sprinkle the cinnamon on top evenly coating the pears. Mix if needed
- Give pecans a quick rough chop
- Combine organic maple syrup with remaining ingredients in a medium sized bowl
- Cover your pears evenly with the mixed topping
- Bake for 35-40 minutes or until fruit is bubbling with the topping is golden brown
- Let pear crisp cool for 5-10 minutes and serve. Store leftover crip at room temperature.
LEMONBERRY & FIG 