Apple Pear Crisp Vegan Gluten-free
User Reviews
5
Apple Pear Crisp Vegan Gluten-free
Description
This dessert layers thinly sliced apples and pears tossed in maple syrup, cane sugar, cornstarch, lemon zest and juice, cinnamon, and fresh minced ginger. The cornstarch helps thicken the fruit juices during baking for a soft, jammy filling. The topping blends almond butter, maple syrup, neutral oil, vanilla with almond flour, oats, shredded coconut, chopped pecans and almonds, cinnamon, and salt, forming a crumbly mixture that crisps in the oven.
Baked at 350°F for about 40 minutes, the topping becomes golden with a cookie dough-like texture while the fruit underneath softens without losing shape. The ginger adds a fresh, slightly spicy warmth that complements the sweetness of the maple syrup and fruit. This crisp is best served warm, optionally with vegan ice cream or whipped cream for added creaminess.
The recipe is suitable for gluten-free diets when using certified oats and substitutes for nut allergies are suggested. The crisp can be stored refrigerated up to four days and freezes well for longer storage.
Adjustments include omitting oil for an oil-free version by adding more almond butter and swapping nuts or seeds according to preference or dietary needs.
Ingredients
For the apples and pears:
- 1 apple thinly sliced (I use honeycrisp, large
- 1 red pear thinly sliced, or use another medium apple for Apple crisp
- 2 tablespoons maple syrup
- 1 tablespoon cane sugar optional, or coconut sugar
- 1 teaspoon cornstarch
- lemon zest of 1/2
- 2 teaspoons lemon juice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger fresh, minced
For the topping:
- 2-3 tablespoons maple syrup
- 2 tablespoons almond butter
- 1 tablespoon neutral cooking oil generic cooking oil
- 1/2 teaspoon vanilla extract or powder
- 1/4 cup almond flour
- 2 tablespoons coconut shredded
- 1/2 cup oats
- 2 tablespoons pecans chopped
- 2 tablespoons almonds Or pecans or walnuts, slivered or chopped
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
Instructions
- In a 6x8 or similar size baking dish, add the sliced apple and pear.You can also chop them into small pieces and use Then add the rest of the ingredients and mix well to coat.
- To make the topping, add the almond butter, 2 tablespoons maple syrup, oil to a bowl and microwave it to warm up the almond butter a little bit then mix really well. Or add them to a saucepan and warm over medium low. Mix in vanilla extract.
- Add in all of the dry ingredients and mix well. Press and mix so that the mixture is like a crumbly oatmeal cookie dough. Add more maple syrup a teaspoon at a time , if the mixture is too dry.
- Transfer spoonfuls of this mixture over the apple and pear mixture and even it out.
- Bake at 350 degrees Fahrenheit (180 degrees Celsius ) for 40 minutes. Check at 35 minutes to check if crumb topping is crisp to preference.
- Serve with vegan ice cream or vegan whipped cream of choice.Store on the counter covered for a couple of hours, Refrigerate for upto 4 days. Freeze for upto a month
Notes
- Certified gluten-free oats are used to maintain gluten-free status.
- For nut-free needs, omit nuts and add chopped pumpkin seeds; substitute almond flour with extra oats and flour.
- To omit oil, increase almond butter amount and skip added oil.
- Serve warm with vegan ice cream or vegan whipped cream for extra richness.
- Store leftovers covered on the counter briefly or refrigerate up to four days; the crisp freezes well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 56mg | 2% |
| Potassium | 216mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 16g | 32% |
| Vitamin A | 27IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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