5 from 15 votes
Apple Pear Crisp Vegan Gluten-free
Apple Pear Crisp is a vegan and gluten-free dessert combining thinly sliced apples and pears coated with maple syrup, lemon, and spices, topped with a crumbly mixture of almond butter, almond flour, oats, nuts, and coconut. Baking yields a warm, tender fruit base with a crisp, nutty topping. This comforting dessert suits plant-based diets and highlights seasonal fruit flavors with a balanced sweet and spiced profile.
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Servings:
6
Calories:
243 kcal
Course:
Dessert
Cuisine:
American
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
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 243
% 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.